A°THEI\ 



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DOUBLE, DOUBLE r TOIL AND TROUBLE 
FIRE BURN,AND CAULDRON BUBBLE 




LIBRARY Of CONGRESS. 
*<$& 

Shelf j$M)ft 

UNITED STATES OF AMERICA. 



IfOTHER HUBBARD'S dUPBOARD: 

RECI PES 



COLLECTED BY 



^HE Y0UNG bADIES' ?0CIETY, 
first Baptist Cburcb, 



EOCHESTER, N. T. 
t r 



FoTirtli Edition* — TTventieth Thousand. 



MAILED TO ANY ADDRESS ON RECEIPT OF FIFTY CENTS. 



Entered according to Act of Congress, in the year 1880, by the Young Ladies' Society of the First 

Baptist Church, Rochester, N.Y., in the Office of the Librarian of Congress, 

at Washington. 



SCRANTOM, WETMORE & CO. ■ 
Ipubltebers, 

Rochester, N. Y. 
1887. 



A* 



> 



Copyright, 1887, 
scrantom, wetmore & co. 



INDEX 



Page. 

Soups, 5 

Fish, 8 

Sundries, 12 

Vegetables, 19 

Bread, 25 

Pies, 34 

Plain and Fancy Desserts, 39 

Cake, 53 

Pickles, Canned Fruit, &c, 68 

Salads, . 76 

Beverages, 78 

Sweets, 80 

Miscellaneous 85 



"Mother Hubbard's Cupboard." 



soups. 



BEEF SOUP. 



Boil a soup bone the day before wanting it ; skim the 
grease off next day, and melt the jelly; add spices to taste, a 
little brandy, a small teacup of butter rubbed in browned 
flour, a little vermicelli, and a grated carrot. 

Boil three eggs hard, mash smooth, put in tureen, and 
pour soup over them. Washington. 

MACARONI or VERMICELLI SOUP. 

Two small carrots, four onions, two turnips, two cloves, 
one tablespoon salt; pepper to taste. Herbs — marjoram, 
parsley and thyme. Any cooked or uncooked meat. Put the 
soup bones in enough water to cover them ; when they boil, 
skim them and add the vegetables. Simmer three or four 
hours, then strain through a colander and put back in the 
sauce-pan to reheat. 

Boil one-half pound macaroni until quite tender, and place 
in the soup tureen, and pour the soup over it — the last thing. 

Vermicelli will only need to be soaked a short time — not 
boiled. Ida Satterlee. 

5 



"Mother Hubbard's Cupboard.' 



SPLIT PEAS SOUP. 

One gallon of water, one quart peas soaked over night, 
one-quarter pound salt pork, cut in bits ; one pound lean 
beef, cut the same. Boil slowly two hours, or until the water 
is reduced one-half. Pour in a colander, and press the peas 
through. Return to the kettle, and add one small head 
celery, chopped fine, a little parsley and marjoram. Have 
three or four slices of bread, fried brown in butter, cut up 
and put in the soup when served. 

Mrs. M. K. W. 

POTATO SOUP. 

Boil in one quart of water a small slice salt pork, one or 
two onions, six or eight good size potatoes, boiled, mashed 
fine and put with the pork and onions. Boil half an hour, 
then add milk to make about as thick as peas soup. Pepper 
and salt. 

Just before taking up, add a small piece of butter ; strain 
through a colander. 

Mrs. M. K. Woodbury. 

TURTLE BEAN SOUP. 

One pint black beans, soaked in cold water over night ; 
add one gallon water, one-half pound salt pork, one-half 
pound beef, one or two onions and a grated carrot. Strain 
after boiling three or four hours, and add a little wine, one 
lemon and one hard boiled egg, sliced, into the tureen. Pour 
the soup over them. Washington. 

NOODLES. 

Three eggs slightly beaten, two tablespoons of water, pinch 
of salt; add flour to make a stiff dough ; roll as thin as wafer, 
sprinkle over flour, and roll into tight roll ; cut into thin 
slices and let dry for an hour before putting into soup. 



Soups. 



TOMATO SOUP. 

One can of tomatoes, one quart boiling water ; strain, and 
add one teaspoon soda, one pint milk, a little butter, pepper, 
and salt ; let it scald, not boil ; add two rolled crackers. 



SPICED SOUP. 

Boil a shank bone of beef all day for a soup of four quarts ; 
one can of tomatoes; boil two hours, then strain; add one 
teaspoon cloves, one-half teaspoon cinnamon, one-half tea- 
spoon allspice. Mace, pepper and salt to taste. Grated peel 
and juice of one lemon. 

One teacup brown flour, moistened with water, pour into 
soup and boil half an hour. 

One-half dozen eggs, boiled hard ; chop the whites, leaving 
the yolks whole ; add to soup when serving. 



BLACK BEAN SOUP. 

Three pounds soup bone, one quart black beans, soaked 
over night and drained ; one onion, chopped fine; juice of one 
lemon. Pepper, salt and Worcestershire sauce to taste. 
Boil the soup bone, beans and onions together six hours; 
strain and add seasoning. Slice lemon and put on top when 
served. Mrs. Wm. Pitkin. 



MILK SOUP. 

Four potatoes, two onions, two ounces of butter, one- 
quarter ounce of salt; pepper to taste; one pint milk, three 
tablespoons tapioca. Boil slowly all the vegetables with two 
quarts of water several hours, then strain through the col- 
ander, and add the milk and tapioca. Boil slowly and stir 
constantly fifteen minutes, and it is ready to serve. 

Ida Satterlee. 



"Mother Hubbard's Cupboard. 



FISH. 



TO FRY BROOK TROUT, OR ANY OTHER SMALL FISH. 

Clean the fish and let them lie a few minutes wrapped 
singly in a clean dry towel ; season with pepper and salt ; roll 
in corn meal, and fry in one-third butter and two-thirds lard ; 
drain on a sieve, and serve hot. 

BROILED WHITE FISH. 

Wash the fish thoroughly in salt and water ; spread it out 
flat on a wire broiler ; sprinkle with salt and set in a dripper 
in the oven ; bake twenty minutes, then brown over hot coals. 
Pour melted butter over and serve. 

A medium sized fish is preferable. Ellen. 

BAKED FISH. 

A fish weighing from four to six pounds is a good size to 
bake. It should be cooked whole to look well. Make a 
dressing of bread crumbs, butter, salt and a little salt pork, 
chopped fine (parsley and onions, if you please) ; mix this 
with one egg. Fill the body, sew it up, and lay in large 
dripper; put across it some strips of salt pork to flavor it. 
Put a pint of water and a little salt in the pan. Bake it an 
hour and a half. Baste frequently. After taking up the fish, 
thicken the gravy and pour over it. 

CREAM GRAVY FOR BAKED FISH. 

Have ready in sauce-pan one cup cream, diluted with a 
few spoonfuls hot water ; stir in carefully two tablespoons 
melted butter and a little chopped parsley ; heat this in a 
vessel filled with hot water. Pour in the gravy from the 
dripping pan of fish. Boil thick. 



Fish. 



SAUCE FOR FISH. 



Two ounces butter, one-haif cup vinegar, one teaspoon 
ground mustard, one teaspoon salt, a little pepper ; let this 
boil, then add one cup milk and yolks of two eggs Let this 
first boil, stirring all the time. 

FISH CHOWDER. 

Cut two or three slices of salt pork into dice pieces, fry to 
a crisp, and turn the whole into your chowder kettle. Pare 
half a dozen medium sized potatoes and cut them in two. 
Peel a small onion and chop it fine. Put the potatoes into 
the kettle with part of the onion. Cut the fish (which should 
be fresh cod or haddock) into convenient pieces and lay over 
the potatoes ; sprinkle over it the rest of the onion, season 
well with salt and pepper, and add just enough water to come 
to the top of the fish. Pour over the whole a quart can of 
tomatoes, cover closely, and allow about as long to cook as it 
takes to boil potatoes ; then add two quarts of milk, and let. 
it scald up again. Season with " Sauce Piquant " or tomato 
catsup, and more salt and pepper if required. 

While the chowder is cooking, break some sea-biscuit into 
a pan, pour water over them, and set them where they will 
soften and keep hot. Dip the chowder into the tureen and. 
lay the crackers on the top. 

Mrs. Wm. N. Sage. 

CLAM CHOWDER. 

Twenty-five clams, one-half pound salt pork, chopped fine ;; 
six potatoes, sliced thin; six onions sliced thin. Put the 
pork in kettle ; after cooking a short time, add the potatoes,, 
onions and juice of clams. Cook two and one-half hours,, 
then add the clams. 

Fifteen minutes before serving, add two quarts of milk.. 

Mrs. J. M. Pitkin; 



io "Mother Hubbard's Cupboard." 

CLAM CHOWDER. 

Forty-five clams "chopped"; one quart sliced potatoes, 
one-half pint sliced onions. Cut a few slices salt pork, fry to 
a crisp, chop fine. Put in kettle a little fat from the pork, 
a layer potatoes, clams onions, a little pepper and salt ; 
another layer of chopped pork, potatoes,- etc., until all are in. 
Pour over all the juice of the clams. Cook three hours, 
being careful not to burn. 

Add a teacup of milk just before serving. 

Mrs. Horace Candee. 

CODFISH BALLS. 

Put the fish in cold water, set on the back of the stove ; 
when water gets hot, pour off and put on cold again until the 
fish is fresh enough ; then pick it up. Boil potatoes and 
mash them ; mix fish and potatoes together while potatoes 
are hot, taking two-thirds potatoes and one-third fish. Put in 
plenty of butter ; make into balls, and fry in plenty of lard. 
Have the lard hot before putting in bails. A. M. 

CREAM oysters. 

Fifty shell oysters, one quart sweet cream ; butter, pepper 
and salt to suit taste. Put the cream and oysters in separate 
kettles to heat, the oysters in their own liquid, and let them 
come to a boil ; when sufficiently cooked, skim ; then take 
them out of the liquid and put in some dish to keep warm. 
Put the cream and liquid together. Season to taste, and 
thicken with powdered cracker. When sufficiently thick, stir 
in the oysters. I. Teal. 

SCOLLOPED OYSTERS. 

Put a layer of rolled crackers in bottom of pudding dish, 
layer of oysters, drained ; season with butter, pepper and salt; 
so on until the dish is full, then pour over coffeecup of milk. 
Bake three quarters of an hour. 



Fish. i i 

OYSTER PIE. 

One quart oysters, drained ; pepper, salt and butter to 
taste. One quart flour, two tablespoons lard, one teaspoon 
salt ; mix with water for pie-crust. Line the pie plate with 
the crust ; fill with the oysters, seasoned ; put over a crust, 
and bake. Belle. 

SCOLLOPED CLAMS. 

Put stale bread in oven to dry ; roll fine, then put in dish a 
layer of crumbs, layer of clams, cut in small pieces ; season 
with butter and pepper ; so on until dish is full. Pour over 
the clam juice; bake one-half 'hour. Cracker crumbs may 
be used in the place of bread. 

PICKLED OYSTERS. 

One quart oysters, drain off the liquid ; add one cup of 
vinegar, one cup of water ; let it boil, and skim off the top 
while boiling. One teaspoon of white pepper, one-half tea- 
spoon of allspice, one teaspoon of salt, little stick cinnamon. 
Let the spices boil with the liquid ; when cool' pour this over 
the oysters. 

Mrs. C. F. Paine. 

PICKLED OYSTERS. 

Two gallons of large oysters, drain and rinse them ; put 
one pint of the oyster juice and one quart of vinegar over 
the fire, scald and skim until clear; add one tablespoonful of 
whole pepper, one tablespoonful of cloves, one teaspoonful of 
mace and one even tablespoonful of salt ; scald a minute, 
then throw in the oysters, and let them just come to a boil. 

The oysters should be pickled the day before they are 
wanted, as they grow tough after standing a few days in the 
vinegar. 

Mrs. W. N. S. 



12 "Mother Hubbard's Cupboard." 



FRIED OYSTERS. 

Take large sized oysters, drain and dry ; dip in egg and 
bread or cracker crumbs. Fry in hot butter or lard. 



SUNDRIES. 



HAM COOKED IN CIDER. 

Put a pint of cider and a cup of brown sugar into enough 
water to cover the ham ; boil three hours, or until the skin 
will peel off easily. Remove the skin, cover the ham with a 
crust of sugar, and bake in a slow oven three hours. 

Dissolve a cup of sugar in a pint of cider and baste the 
ham frequently while baking. If the cider is very sweet, use 

less sugar. 

Mrs. W. N. Sage. 

STEWED BEEF. 

Have a steak weighing two pounds, and an inch and a 
half thick. Put two ounces of butter in a . stew pan ; when 
melted, put in the steak with one-quarter pound of lean 
bacon, cut in small pieces. Place the stew pan over the fire ; 
turn the steak occasionally until a little brown, then lay it off 
into a dish. Add one tablespoon of flour to the butter in the 
pan, and continue stirring until brown ; then again lay in the 
steak. Add one pint of water, one glass sherry, a little 
pepper and salt; let simmer slowly one hour. Skim off all 
the fat, and add twenty button onions ; simmer until onions 
are very tender ; remove the steak to hot platter, and pour 
the onions, sauce, etc., over. 

Mrs. K. Woodbury. 



Sundries. 13 



MOCK TERRAPINS (Supper Dish). 

Half a calf s liver ; season and fry brown ; hash it, not 
very fine ; dust thickly with flour, a teaspoon of mixed 
mustard, as much cayenne pepper as will lie on half a dime ; 
two hard boiled eggs, chopped fine ; a piece of butter, size of 
an egg ; a teacup of water. Let all boil a minute or two, 
then serve. 

Cold veal is also nice dressed in this way. 

BEEF STEAK BALLS. 

One and one-half pounds round steak, chopped fine ; two 
eggs, one tablespoon flour, two tablespoons milk; salt and 
pepper to taste. Drop in spider and fry until done. 

VEAL LOAF. 

Three pounds of the nice part of a leg of veal, chopped 
fine ; six crackers rolled fine ; two eggs, well beaten ; a piece 
of butter, size of an egg; one tablespoon of salt; one tea- 
spoon of pepper, one-quarter of a nutmeg. Work all well 
together ; then make into a loaf, and put into a dripping pan ; 
cover with cracker crumbs and bits of butter. Have a little 
water in the pan, and baste often until done. 

Miss Ella I. Gould. 

VEAL OMELETTE. 

Two pounds veal, and one-quarter pound salt pork, chopped 
fine ; one teaspoon salt, one teaspoon pepper, two crackers, 
rolled fine; two eggs, eight tablespoons cream. -Mix crackers 
and meat; add the eggs and other ingredients. Bake two 
hours, covered with a pan. 

If you have not cream use six tablespoons of melted butter. 

Miss Jennie Morgan. 



14 "Mother Hubbard's Cupboard." 

baked omelette. 

Four or six eggs ; beat whites separate ; small teacup 
milk, piece butter, size of a walnut ; one tablespoon flour, a 
little salt. Beat yolks ; add butter, milk, flour and salt, lastly 
the beaten whites. Butter a dish just the right size to hold 
it and bake in quick oven. 

Jennie Morgan. 

OMELETTE. 

Soak a teacup of bread crumbs in a cup of sweet milk over 
night ; three eggs, beat yolks and whites separately ; mix the 
yolks with the bread and milk ; stir in the whites, add a tea- 
spoon of salt, and fry brown. This is sufficient for six 
persons. 

Mrs. Ambrose Lane. 

SWEETBREADS. 

Scald in salted water ; remove the stringy parts ; put in 
cold water five or ten minutes ; drain in towel ; dip in egg 
and bread or cracker crumbs, and fry in butter or boil them 
plain. 

FROGS' LEGS. 

Fry in hot butter or lard. 

SOFT SHELL CRABS. 

Fry in butter or lard. 

BONED CHICKEN. 

Boil a chicken in as little water as possible until the meat 
will fall from the bones ; remove all of the skin, chop together 
the light and dark parts ; season with pepper and salt. Boil 
down the liquid in which the chicken was boiled, then pour 
it on the meat ; place in a tin, wrap tightly in a cloth, press 
with a heavy weight for several hours. When served cut in 
thin slices. Ida Satterlee. 



Sundries. 15 



CHICKEN PIE. 

Two chickens, jointed small; cook them tender; season 
with butter, salt and pepper ; thicken the gravy with flour. 
Make a crust as for soda biscuit ; line the sides of pie dish 
with crust, half an inch thick ; fill the dish with the chicken 
and gravy ; cover with crust ; bake half hour. 

CHICKEN POT PIE. 

Two large chickens, jointed and boiled in two quarts of 
water ; add a few slices of salt pork ; season. When nearly 
cooked, add a crust made of one quart flour, four teaspoons 
baking powder, one saltspoon salt ; stir in a stiff batter with 
water ; drop into the kettle while boiling ; cover close and 
cook twenty-five minutes. Ellen. 

SMOTHERED CHICKEN. 

Open the chicken as for boiling; put into dripping-pan, 
with a little water ; season with butter, pepper and salt ; 
cover with another pan and cook until done ; take off cover 
and brown them. Make a gravy in dripping-pan of milk and 
browned flour ; pour over chicken. 

CHICKEN CROQUETTES. 

The breast of two boiled chickens, chopped ; one cup of 
soft bread, two eggs, two spoons chopped parsley. Mix well 
together ; pepper and salt to taste. Roll six crackers ; mix 
with one Qgg, well beaten. Make the croquettes into pear 
shapes with your hands, put in wire basket, and boil in lard. 

STEWED MUSHROOMS. 

Let them lie in salt and water an hour ; cover with water 
and stew until tender; season with butter, salt and pepper: 
cream, if you wish. 



16 " Mother Hubbard's Cupboard." 

lobster croquettes. 

One can of lobsters, chopped ; one cup bread softened 
with water ; two eggs ; pepper and salt to taste. Mix all 
together. Roll fine eight medium sized crackers ; one egg, 
beaten and mixed with the crumbs. Make the lobster into 
round or pear-shaped balls, and roll in the cracker crumbs. 
Fry in a spider with lard. 

POTATO SALAD. 

Chop two quarts of cold boiled potatoes ; mix one teaspoon 
salt, one-half teaspoon pepper, two tablespoons parsley, two 
tablespoons grated onion, one gill vinegar, one-half gill oil or 
melted butter ; pour over potatoes ; stand half an hour before 
serving. 

STEWED CRANBERRIES. 

Look them over carefully ; wash and put them over the 
fire, more than cover with water ; cover the sauce pan, and 
stew until the skins are tender, adding more water if neces- 
sary ; add one pound of sugar to a pound of berries. Let 
them simmer ten or twelve minutes ; then set away in a bowl 
or wide-mouthed crock. 

WELSH RAREBIT. 

Toast the bread ; butter it, and spread with mustard ; then 
melt the cheese and spread over, and put together the same 
as sandwiches. 

RICE CROQUETTES. 

One cup boiled rice, one egg, well beaten ; thicken with 
bread and cracker crumbs ; then roll in cracker crumbs, and 
fry in lard. 



Sundries. iy 



YORKSHIRE PUDDING. 

Six large spoons flour, three eggs, saltspoon salt, milk 
enough to make like soft custard ; pour into shallow pan, in 
which there is a little beef dripping. 

STUFFING FOR TURKEY OR ROAST MEATS. 

Mix stale bread crumbs or pounded cracker with butter, 
salt, pepper and an egg; add summer savory or sage. If 
wished, oysters chopped may be added. Mix thoroughly 
together, adding a little warm water for wetting, if necessary. 

OYSTER DRESSING. 

Two tablespoons flour, two tablespoons butter; brown the 
butter and flour in dripper ; add water to make thin for 
gravy ; boil : add one pint oysters, chopped ; pepper and salt 
to taste. 

CAPER SAUCE. 

Two tablespoons of butter, one tablespoon of flour ; mix 
well ; pour on boiling water until it thickens; add one hard 
boiled egg, chopped fine, and two tablespoons of capers. 

Mrs. A. W. Mudge. 

MINT SAUCE. 

Mix one tablespoon of white sugar to half a teacup of good 
vinegar ; add mint, chopped fine ; one-half teaspoon of salt. 
Serve with roast lamb or mutton. 

Mrs. A. W. Mudge. 

GRAVY FOR ROAST MEATS. 

After taking out the meat, pour off the fat ; add water, 
season, and thicken with flour. 



!8 "Mother Hubbard's Cupboard. 



DRAWN BUTTER OR EGG SAUCE. 

Half a cup butter, two tablespoons flour ; rubbed thor- 
oughly together, then stir into pint boiling water; little salt; 
parsley, if wished. 

For egg sauce, add one or two eggs, boiled hard and 
chopped. 

GRAVY FOR TURKEY. 

Boil the giblets very tender ; chop fine ; then take liquor 
in which they are boiled, thicken with flour ; season with salt, 
pepper and a little butter ; add the giblets and drippings in 
which the turkey was roasted. 

" ROLLED SANDWICHES." 

When the bread is ready to make into loaves, put one into 
a long bar tin; let stand until light, then steam one hour. 
Make a dressing of ham, veal and smoked tongue, chopped 
very fine and mixed with salad dressing. When the bread is 
quite cold, cut into thin slices, spread with the chopped meats 
and roll. 

RAGOUT OF BEEF. 

For six pounds of the round, take one-half dozen ripe toma- 
toes, or canned tomatoes, and three onions, a few cloves, 
stick cinnamon, whole black pepper, and salt ; cut gashes in 
meat and fill with small pieces of salt pork ; put meat in dish 
or pan with other ingredients ; over this pour one cup water, 
one-half cup vinegar ; cover tightly and bake slowly four or 
five hours ; when done, strain with gravy and thicken with 
flour. 

LAMB COOKED WITH PEAS. 

The breast of lamb and salt pork cut in medium pieces, put 
in stew pan with water enough to cover ; stew until tender ; 
skim and add green peas; when done, season with butter 
rolled in flour and pepper. 



Vegetables. 19 



PRESSED CHICKEN. 

Boil two chickens until dropping to pieces ; pick meat off 
bones, taking out all skin ; season with salt and pepper ; put 
in deep tin or mould; take one-fourth box of gelatine, dis- 
solved in a little warm water, add to liquid left in kettle, and 
boil until it begins to thicken, then pour over the chicken and 
set away to cool ; cut in slices for table. 

Mrs. E. H. S. 

HAM FOR SUPPER. 

Chop boiled ham fine ; season with mustard, pepper, beaten 
yolk of an egg, and oil if desired. 



VEGETABLES. 



GENERAL DIRECTIONS. 

First. Have them fresh as possible. Summer vegetables 
should be cooked on the same day that they are gathered. 

Second, Look them over and wash well, cutting out all 
decayed or unripe parts. 

Third. Lay them when peeled in cold water for some time 
before using. 

Fourth. Always let the water boil before putting them in 
and continue to boil until done. 

Turnips — Should be peeled, and boil from forty minutes 
to an hour. 

Beets — Boil from one to two hours ; then put in cold 
water, and slip the skin off. 

Spinach — Boil twenty minutes. 

Parsnips — Boil from twenty to thirty minutes. 



20 '-'Mother Hubbard's Cupboard." 

Onions — Best boiled in two or three waters ; adding milk 
the last time. 

String Beans — Should be boiled one hour. 

Shell Beans — Require half an hour to an hour. 

Green Corn — Boil twenty or thirty minutes. 

Green Peas — Should be boiled in as little water as possi- 
ble; boil twenty minutes. 

Asparagus — Same as peas; serve on toast with cream 
gravy. 

Winter Squash — Cut in pieces and boil twenty to forty 
minutes, in small quantity of water; when done press the 
water out, mash smooth, and season with butter, pepper and 
salt. 

Cabbage — Should be boiled from one-half hour to one 
hour in plenty of water ; salt while boiling. 



POTATOES BOILED IN LARD. 

Pare and slice thick eight or ten large potatoes. Half fill 
a good sized kettle with lard or drippings. When boiling put 
in the potatoes ; cook until tender and brown ; then take out 
with a skimmer into a colander to drain off any grease. 
Sprinkle salt over them. Be sure and not fill the kettle too 
full with potatoes, as it is better to cook at a time only what 
the lard covers. 

stirred fried potatoes. 

Put a tablespoon of lard into a kettle; pare and slice fine 
as many potatoes as needed. When the lard is hot put in 
the potatoes and cover closely ; watch and stir frequently, to 
prevent burning. When nearly cooked remove the cover and 
brown them ; then stir in salt, pepper and a heaping teaspoon 
of butter. 



Vegetables. 21 



BAKED POTATOES. 



Pare eight or ten potatoes, or as many as needed ; bake in 
a quick oven half an hour. 



SARATOGA POTATOES. 



Pare and slice the potatoes very thin with potato slicer ; let 
them stand in alum water for half an hour ; wipe dry and fry 
in very hot lard a light brown ; salt while hot. 

Mrs. L. Sunderlin. 



SARATOGA POTATOES. 

Take white Peachblow potatoes ; peel and slice very thin 
with potato slicer ; let them stand in cold salt and water for 
half an hour; dry them, and fry in boiling hot lard, taking 
out as soon as they rattle against the spoon ; salt hot. 

Mrs. A. S. Mann. 



SCOLLOPED POTATOES. 

Use boiled potatoes ; slice them thin ; put in a pudding 
dish a layer of potatoes, a thin layer of rolled crackers ; sprin- 
kle in pepper and salt and three or four small pieces of but- 
ter ; then add another layer of potatoes, crackers, etc., until 
the dish is filled. Over all pour a cup of cream or rich milk. 
Bake from one-half to three-quarters of an hour. 



POTATO ROLLS. 

Take five or six potatoes, boil and wash them ; add salt, 
pepper and a little milk. Beat three eggs light and mix with 
them. Make out into little rolls, and cover with flour. Fry 
in hot lard. 

Mrs. Ira Northrop. 



22 "Mother Hubbard's Cupboard." 

broiled potatoes. 

Boil eight or ten large potatoes ; when cold, slice them 
lengthways and put on a toaster or fine wire broiler over a 
hot fire; when browned, remove, salt, and pour melted butter 
over them. 

FRIED TOMATOES. 

Cut the tomatoes in slices without skinning; pepper and 
salt them ; then sprinkle a little flour over them and fry in 
butter until brown. Put them on a hot platter and pour milk 
or cream into the butter and juice. When boiling hot, pour 
over the tomatoes. 

BAKED TOMATOES. 

Skin the tomatoes, slice in small pieces ; spread in bottom 
of a pudding dish a thick layer ; cover with a thin layer of 
bread crumbs, and sprinkle salt, pepper and a few small pieces 
of butter over them ; add layers of tomatoes, &c, until the 
dish is filled — sprinkle over the top a layer of fine rolled 
crackers. Bake one hour. H. A. 

BROILED TOMATOES. 

Cut large tomatoes in two ; crosswise ; put on gridiron, cut 
surface down ; when well seared, turn, and put butter, salt 
and pepper on, and cook with the skin-side down till done. 

C. M. 

SPICED TOMATOES. 

To one pound of ripe tomatoes, peeled and sliced, add one- 
half pound brown sugar, one-half pint vinegar, one teaspoon 
cinnamon, one teaspoon allspice, one teaspoon cloves. Boil 
two hours. 

BAKED CORN. 

Grate one dozen ears sweet corn, one cup milk, small piece 
butter ; salt, and bake in pudding dish one hour. 



Vegetables. 23 

CORN CAKES. 

One pint grated corn, two eggs, one teaspoon melted but- 
ter, three tablespoons sweet milk, two and one-half table- 
spoons Boston crackers, rolled. Fry in spider. 

Mrs. W. 

CORN OYSTERS. 

Eight ears of sweet corn, grated ; two cups of milk, three 
eggs, salt and pepper ; flour enough to make a batter. Put a 
tablespoon of butter into a frying pan and drop the mixture 
into the hot butter — a spoonful in a place; brown on both 
sides. Serve hot for breakfast or as a side dish for dinner. 

Mrs. Sage. 

SUCCOTASH. 

Ten ears green corn, one pint Lima beans ; cut the corn 
from the cob, and stew gently with the beans until tender. 
Use as little water as possible. Season with butter, salt and 
pepper — milk, if you choose. 

EGG PLANT. 

Pare and cut in slices half an inch thick ; sprinkle with 
salt ; cover and let stand for an hour. Rinse in clear cold 
water ; wipe each slice dry ; dip first in beaten egg, then in 
rolled cracker or bread crumbs. Season with pepper and salt, 
and fry brown in butter. Mrs. Miller. 

MACCARONI. 

Three long sticks of maccaroni, broken in small pieces ; 
soak in a pint of milk two hours. Grate bread and dried 
cheese. Put a layer of maccaroni in a pudding dish ; add 
pepper, salt and butter ; then sprinkle the bread and cheese 
crumbs over it, and so continue until the dish is filled. Bake 
until brown. Belle. 



24 "Mother Hubbard's Cupboard." 

VEGETABLE OYSTERS. 

One bunch of oysters ; boil and mash. One pint sour milk, 
half a teaspoon soda ; flour to make a batter ; add two eggs, 
beaten, and the oysters. Fry in hot lard — drop in spoonfuls. 

C. M. 

MOCK OYSTERS. 

Three grated parsnips, three eggs, one teaspoon salt, one 
teacup sweet cream, butter half the size of an egg, three table- 
spoons flour. Fry as pancakes. Mrs. M. K. W. 

BAKED BEANS. 

One quart beans, soaked over night ; in the morning put 
them in a kettle with cold water and boil ten minutes ; change 
the water, and put with them a small piece of salt pork. Let 
them boil until nearly tender, then take them out of the ket- 
tle with a skimmer ; put in a baking dish, with pork in the 
centre ; cut the rind in small squares ; sprinkle over the top 
one tablespoon of white sugar; bake three hours. If they 
bake dry, add the bean broth. 

Mrs. Adelbert Mudge. 



Bread. 25 



BREAD. 



POTATO YEAST. 

Three potatoes ; boil and mash them in the morning ; add 
one-quarter cup sugar, one-half cup flour, a little salt ; after 
stirring well, pour over one-half pint boiling water ; stir and 
add one-half pint cold water ; stir that, and add one-half cup 
yeast, and put it in a warm place. When it is risen well and 
rounds up to the top of the dish, stir it down. Do so several 
times during the day, and at night strain and put it in a jug. 
Keep in a cool place. It will be good a week. 

Mrs. C. J. Baldwin. 

YEAST CAKES. 

Boil one-half pound of hops in eight quarts of water until 
the liquid is very strong ; then put in fifteen or twenty large 
potatoes ; let them boil till they are thoroughly done ; take 
them out ; pare and mash them fine. Put in the mashed 
potatoes a pint of flour, and strain your boiling hop liquid on 
to the flour and potato, taking care that the flour is well 
scalded. Add one pint of molasses, one tablespoonful of 
ginger and one handful of salt ; when the mixture is cool 
enough to put the hand in, rub it through a colander to re- 
duce it to a fine pulp. Add a sufficient quantity of yeast to 
raise it, and let it stand in a large covered jar until morning; 
then add another bowl of flour, and mix the cakes with Indian 
meal. They must be hard enough to take up a quantity of 
dough in the hand, pat it together and cut it into slices. Lay 
the cakes as you cut them on plates or something that will 
not impart any taste to them. The cakes must be turned 
once the first day, and after that twice a day until they are 
thoroughly dry. Mrs. Orin Sage. 



26 "Mother Hubbard's Cupboard." 



YEAST. 

One handful hops, six large potatoes ; boil together until 
well done, and strain through a colander ; add sufficient water 
to make two quarts, and when boiling stir quickly into one 
quart of flour and a little salt. When lukewarm add one cup 
of yeast. Ellen. 

POTATO BREAD. 

Three and one-half quarts sifted flour, one boiled potato, 
large ; one quart warm water, one teacup yeast, one even 
tablespoon salt. Mix at night ; put the flour in a large bowl ; 
hollow a place in the centre for the potato mashed, water and 
salt. Stir in flour enough to make a smooth batter; add 
yeast ; stir in the rest of the flour. Put the dough on the 
floured board ; knead fifteen minutes, using barely enough 
flour to prevent sticking. Flour the bowl, lay the dough in 
it, cover, and leave to rise. In the morning, divide in four 
parts ; mould into loaves ; when light, prick, and bake in a 
moderate oven. 

SALT RAISING BREAD. 

Pour a pint of hot water in a two-quart pail or pitcher on 
one-half tablespoon of salt ; when the finger can be held in 
it, add one and one-third pints of flour ; mix well, and leave 
the pitcher in a kettle of water, as warm as that used in mix- 
ing. Keep it at the same temperature until the batter is 
nearly twice its original bulk (which will be in from five to 
eight hours). It may be stirred once or twice during the ris- 
ing. Add to this a sponge'made of one quart of hot water, 
two and one-half quarts of flour — adding as much more as 
may be necessary to make a soft dough ; mix well, and leave 
in a warm place to rise. When light, mould into loaves, 
keeping them as soft as possible ; lay in buttered tins. When 
light again, prick, and bake. 



Bread. 27 



BREAD. 

Five quarts flour, one tablespoon salt, two quarts lukewarm 
water, one cup of yeast. Knead thoroughly, and leave in 
warm place all night. In the morning make into five loaves, 
and when light bake one hour. Ellen. 

BISCUIT. 

Two quarts flour (full) ; one quart milk or water, one cup 
lard, one-half cup yeast, one tablespoon sugar, salt. Melt the 
lard in half the milk (or water) ; when it comes to a boil, pour 
on the flour, thoroughly scalding the quantity it will wet ; 
then put in the remaining milk, cold ; add the other ingredi- 
ents ; mould thoroughly, like bread, and let stand to rise very 
light (which will take from five to six hours) ; then stir down, 
and put where it will be cold. As fast as it rises, work it 
down, until entirely cold ; then mould it, and leave where it 
will be cold as possible without freezing. This dough will 
keep a week, and when wanted can be rolled, cut, and baked 
like soda biscuit — letting them stand to rise ten minutes on 
the pans before baking. Mrs. A. A. Morgan. 

FRENCH ROLLS. 

One pint of milk, scalded ; put into it while hot half a cup 
of sugar and one tablespoon of butter ; when the milk is cool, 
add a little salt and half a cup of yeast, or one compressed 
yeast cake ; stir in flour to make a stiff sponge, and when 
light mix as for bread. Let it rise until light, punch it down 
with the hand, and let it rise again — repeat two or three 
times ; then turn the dough on to the moulding board, and 
pound with the rolling-pin until thin enough to cut. Cut out 
with a tumbler, brush the surface of each one with melted 
butter, and fold over. Let the rolls rise on the tins ; bake, 
and while warm brush over the surface with melted butter to 
make the crust tender. Mrs. W. N. S. 



28 "Mother Hubbard's Cupboard." 

PARKER HOUSE ROLLS. 

One teacup home made yeast, a little salt, one tablespoon 
sugar, piece of lard size of an egg, one pint milk, flour suffi- 
cient to mix. Put the milk on the stove to scald with the 
lard in it. Prepare the flour with salt, sugar and yeast. Then 
add the milk, not too hot. Knead thoroughly when mixed at 
night ; in the morning but very slight kneading is necessary. 
Then roll out and cut with large biscuit cutter. Spread a 
little butter on each roll and lap together. Let them rise 
very light, then bake in a quick oven. 

Mrs. E. Foster Hoyt. 

PARKER HOUSE ROLLS. 

One quart flour, one ounce lard, one-half pint milk, one- 
half gill yeast, one-half tablespoon sugar, one-half teaspoon 
salt. In the evening put the flour in a bowl ; put the salt and 
lard in the milk, and warm until the lard is melted. When 
the milk is lukewarm, add the yeast ; mix well, and pour into 
the centre of the flour. Do not stir it. Cover and leave it in 
the cellar. In the morning work it thoroughly and let rise ; 
two hours before tea, roll it out two-thirds of an inch thick ; 
cut with a tin cutter four inches across. With a feather coat 
half of the top with melted butter, and lap it nearly over the 
other half. Then draw them out a little, to make them roll- 
shaped ; lay them apart in buttered pans, and when light 
bake. Mrs. Miller. 

RUSK. 

Four eggs, two cups sugar, one cup butter, one pint milk, 
three-fourths cup yeast. Beat eggs and sugar together, and 
mix all soft with flour. Let them rise over night ; mix again, 
and when light make into biscuit ; put in tins, and raise again 
before baking. 

When taken from the oven, rub the top with sugar and 
and cream. Mrs. Woodbury. 



Bread. 29 



TEA RUSK. 



Three cups of flour, one cup of milk, three-fourths cup of 
sugar, two heaping tablespoons of butter, melted ; two eggs, 
three teaspoons baking powder. 

Mrs. W. L. Sage. 



BROWN BREAD. 

Three cups corn meal, two cups brown flour, one cup mo- 
lasses, little salt, one teaspoon saleratus, three and one-half 
cups warm water. Steam two and one-half hours. 

Mrs. M. K. W. 

RYE BREAD. 

One pint rye meal, one pint Indian meal, one cup molasses, 
one teaspoon saleratus, one teaspoon salt, two cups sour milk. 
Mix the rye, Indian, salt and saleratus together ; put in the 
molasses and mix with the milk. Steam four hours. 

Mrs. Woodbury. 

BROWN BREAD. 

One quart of sour milk, one-half cup of molasses, one-half 
cup of sugar, two eggs, three tablespoons of melted butter, 
one teaspoon of soda. Mix with brown flour as stiff as you 
can stir it with a spoon. 

To make gems or puffs for breakfast, use a little less flour, 
and bake in muffin rings or gem pans. 

BOSTON BROWN BREAD. 

One and one-half pints Indian meal, one and one-half pints 
rye meal, one cup molasses, two tablespoons vinegar, one 
teaspoon salt, two teaspoons saleratus, one quart luke-warm 
water. Boil or bake five hours. 

Mrs. E. W. Sage. 



3<d "Mother Hubbard's Cupboard.' 



GRAHAM BREAD. 

One bowl soft bread sponge, one-half cup brown sugar, 
three tablespoons butter, very little soda. Dissolve in warm 
water ; stir to a thick batter with Graham flour ; put in tins, 
and let rise until very light ; then bake. 

Mrs. B. N. Hurd. 



CORN BREAD. 

One quart Indian meal, one pint Graham flour, one pint 
sweet milk, one pint of butter or sour milk, one-half teacup 
of molasses, one full teaspoon of soda. Steam three hours. 

Mrs. Edwin O. Sage. 



CORN BREAD. 

One pint corn meal, one pint bread sponge, two-thirds cup 
molasses, one teaspoon soda. Scald the meal; when cool 
add the sponge, molasses and soda. Mix with Graham flour 
stiff as cake ; put in tins, and when light bake one hour. 

Seneca Point. 



JOHNNY CAKE. 

Two eggs, three cups butter-milk or sour milk, one-half 
cup lard, one-half cup sug^r, one cup flour, one teaspoon 
saleratus, one-half teaspoon salt, three cups Indian meal. 

Mrs. H. E. B. 



BAKING POWDER BISCUIT. 

One quart flour, four teaspoons baking powder, a little salt 
— sifted together ; add a full teaspoon of butter and sufficient 
water to make soft dough. Roll out, and cut in cakes an 
inch thick. Bake in quick oven. Ellen. 



Bread. 31 



TEA PUFFS. 

Two and one-quarter cups flour, three cups milk, three 
eggs — whites and yolks beaten separately; three teaspoons 
melted butter, a little salt. Bake in cups, in a hot oven. 

Mrs. Geo. Darling. 

INDIAN CORN MUFFINS. 

Beat one egg thoroughly; put in a coffee-cup; add one 
tablespoon brown sugar, one tablespoon thick cream or but- 
ter; fill with butter-milk or sour milk, two handfuls corn 
meal, one small handful wheat flour, one-half teaspoon soda — 
rubbed into the flour. Bake in muffin rings on a griddle. 

Mrs. Edwin Pancost. 

muffins. 

One cup of home-made yeast or half of a compressed yeast 
cake, one pint of sweet milk, two eggs, two tablespoons of 
melted butter, two tablespoons of sugar. Beat the butter, 
sugar and eggs well together ; then stir in the milk, slightly 
warmed, and thicken with flour to the consistency of griddle 
cakes. When light, bake in muffin rings or on a griddle. 

Muffins should never be cut with a knife, but be pulled 
open with the fingers. 

If wanted for tea, the batter must be mixed immediately 
after breakfast. Mrs. S. 

MUFFINS. 

Three pints flour, one quart milk, two eggs, four teaspoons 
baking powder, one teaspoon salt (one teaspoon butter, one 
teaspoon lard — melt together). Bake in quick oven. 

BREAKFAST PUFFS. 

Four eggs, four cups milk, four cups flour. Beat milk, 
yolks of egg and flour together ; add the whites beaten stiff. 
Bake in quick oven, in gem irons. 

Mrs. E. F. Wilson. 



32 "Mother Hubbard's Cupboard." 

GEMS. 

One pint warm water, one teaspoon salt, Graham flour 
enough to make stiff batter. Have your irons and oven both 
hot. 

GRAHAM PUFFS. 

One quart of Graham flour, one pint of milk, one pint of 
water, two eggs, a little salt. Bake in cups or gem pans. 

HUCKLEBERRY CAKE. 

One cup of sugar, one cup of milk, two and one-half cups 
of flour, one egg, butter the size of an egg, two teaspoons of 
baking powder, one and one-half cups of huckleberries. To 
be eaten hot with butter. This makes a very delicate tea 
rusk by leaving out the huckleberries, and using only half a 
cup of sugar. Mrs. Sage. 

SHORT CAKE. 

Three teaspoons baking powder, sifted with one and one- 
half pints flour ; three tablespoons butter, rubbed into the 
flour ; one-half cup sugar ; teaspoon salt ; one egg, beaten 
with one pint milk. Bake in jelly tins. Spread with butter, 
and put berries between layers. 

Mattie C. Dayfoot. 

DEMOCRATS. 

One-half cup of sugar, one-quarter cup butter, one cup 
sweet milk, one pint flour, three eggs, two and one-half tea- 
spoons baking powder. Bake in cups for tea. 

Mrs. J. M. P. 

RICE GRIDDLE CAKES. 

For a small quantity, say one quart bowl full, take one 
egg, two-thirds of rice (cooked) to one-third flour ; one tea- 
spoon soda, two teaspoons cream tartar, or three teaspoons 
baking powder ; sweet milk enough to make it the right con- 
sistency. Mrs. Oren Sage. 



Bread. 



33 



WHEAT CAKES. 

One pint sour milk, teaspoon soda, a little salt, two eggs, 
flour to make a thin batter. 

WAFFLES. 

If you want your waffles for tea, take one quart warm milk 
after dinner ; put in two eggs, beaten ; a small piece of but- 
ter; a small cup of yeast. Mix with flour a little thicker 
than wheat pancakes. Set by warm stove and they will be 
light for tea. Baked in waffle irons, greased. 

Mrs. J. H. Hurd. 

WAFFLES. 

Three eggs, one quart sour milk, one teaspoon soda, a 
little salt, two tablespoons melted butter. Beat the yolks 
thoroughly ; stir in the milk, butter and soda, lastly the 
whites, beaten stiff. Use flour to make stiffer than pancakes. 
Bake in waffle irons. Serve with butter and sugar. 

EGG TOAST. 

For six persons, take two eggs, one-half cup milk, flour 
enough to make a good stiff batter. Cut old bread in thin 
slices ; dip into the batter, and fry brown in butter. Serve 
hot. Mrs. L. 



34 Mother Hubbard's Cupboard. 



PIES. 



PIE CRUST. 

One-half cup lard, one-half cup butter, one quart sifted 
flour, one cup cold water, a little salt. Rub the butter and 
lard slightly into the flour ; wet it with the water, mixing it 
as little as possible. 

This quantity will make two large or three small pies. 

Mrs. W. N. Sage. 

PIE CRUST GLAZE. 

To prevent the juice from soaking the under crust, beat 
up the white of an egg, and before filling the pie, brush over 
the crust with the beaten egg. Brush over the top crust also, 
to give it a beautiful yellow brown. 

CUSTARD PIE. 

One pint of milk, three eggs, a little salt, three tablespoons 
of sugar. Flavor with vanilla or nutmeg and essence of 
lemon. If the milk is scalded, it will require but two eggs to 
a pint. 

COCOANUT PIE. 

Make a custard and add a small cup of cocoanut. 

RICE PIE. 

For two pies, take two tablespoons of rice ; wash and put 
it into a farina boiler with a quart of milk ; cook until per- 
fectly soft. Let it cool ; add three eggs, well beaten, with 
three tablespoons of sugar and one of butter; a little salt, 
cinnamon and a few stoned raisins. Bake with under crust. 

Mrs. W. N. S. 



Pies. 35 

CREAM PIE. 

One pint of milk, scalded ; two tablespoons of corn starch, 

three tablespoons of sugar, yolks of two eggs. Wet the starch 

with a little cold milk; beat the eggs and sugar until light, 

and stir the whole into the scalding milk. Flavor with lemon 

or vanilla, and set aside to cool. Line a plate with pie crust 

and bake ; fill it with cream, and cover it with frosting made 

of the whites of the eggs, beaten dry, with two tablespoons 

of sugar. Bake a delicate brown. 

Mrs. Edwin Pancost. 

CREAM PIE ELEGANTE. 

For one pie, beat together one cup sugar, one-half cup corn 
starch, two eggs. Stir into one pint hot milk; when well 
cooked and cool, flavor and put between crusts which have 
been baked and are cold. 

CRUST FOR PIE. 

One pint flour, one-half teacup lard, one-quarter teacup ice 
water, teaspoon salt. Bake upper and lower crusts in sepa- 
rate plates, and put the cream between. 

PLAIN APPLE PIE. 

Line your plate with pastry ; fill with sliced sour apples ; 
cover with crust without pressing down the outer edge. Bake 
light brown, and when done remove the upper crust, and sea- 
son with butter, sugar and spice to taste. 

LINCOLN PIE. 

One pint stewed sour apples, sifted ; butter size of an egg, 
two tablespoons flour; grated rind and juice of a lemon; 
yolks of three eggs, beaten. Sweeten to taste. Bake with 
lower crust, and when done spread a meringue of the whites 
of three eggs, beaten with three tablespoons sugar over the 
top, and brown in oven. Mrs. M. K. W. 



36 "Mother Hubbard's Cupboard." 

pumpkin pie. 

One quart pumpkin, three pints milk, three or four eggs. 
Spice and sweeten to taste. A little salt. C. M. 



PUMPKIN PIE. 

One cup stewed pumpkin, one coffeecup milk, three eggs, 
piece of butter size of a walnut, two teaspoons cinnamon, one 
teaspoon ginger, a little salt and pepper. Sweeten with 
molasses. Mrs. Sugru. 



SQUASH PIE. 

One full cup stewed squash, one scant cup sugar, one pint 
milk, two eggs, two tablespoons melted butter, a little salt, 
ginger and cinnamon. Mrs. W. N. S. 

PIE PLANT PIE. 

Two cups pie plant, one tablespoon water, one-half cup 
sugar, a little butter. Crust : one pint flour, one-half cup 
lard ; pinch salt ; water to roll out. 

PORK PIE. 

Cover the dish with crust ; put layer of apples, sliced thin ; 
a layer of pork (salt and raw), sliced very thin and in small 
pieces. Black pepper and spices to taste. Sugar upper 
crust. Bake one hour and a half. 



COCOANUT PIE. 

One cup powdered sugar, one-half cup butter, four eggs, 
one cup grated cocoanut, one quart milk. Put the cocoanut 
with the butter and sugar ; add the milk and eggs. Makes 
two pies. Buffalo. 



Pies. 37 

COCOANUT PIE. 

One cup sugar, one-half cup butter, one-half grated cocoa- 
nut, one quart milk, four eggs, one teaspoon corn starch. 
Beat sugar and butter together ; add the eggs, then the co- 
coanut, lastly the milk. This will make two pies. 

Mrs. Hattie Gilbert. 

A VERY RICH LEMON PlE. 

One large lemon, one teaspoon of butter (heaping) ; one 
and one-half cups of sugar, three eggs, one heaping teaspoon 
of flour, one-half glass of brandy. Grate the yellow part of 
the rind and squeeze the juice of the lemon ; beat the butter 
and sugar to a cream with the yolks of the eggs ; then stir in 
the grated rind and juiee, flour and brandy ; lastly whip and 
stir in the whites. Bake with an under crust. 

LEMON PIE. 
One cup sugar; yolks of three eggs, stirred to cream ; add 
tablespoon flour; grated rind and juice of two lemons; one 
coffeecup milk. Bake with under crust. Make a meringue 
of whites of the eggs and three tablespoons of sugar; spread 
over the top of pie. Set in oven and brown slightly. 

E. I. G. 

CHOCOLATE PIE. 

One coffeecup milk, two tablespoons grated chocolate, 
three-fourths cup sugar, yolks three eggs. Heat chocolate 
and milk together ; add the sugar and yolks together, beaten 
to cream. Flavor with vanilla. Bake with under crust. 
Spread meringue of the whites over the top. 

Ella I. Gould. 

RICH MINCE PIES. 

Four pounds of meat, two pounds of suet, eight pounds of 
apples, six pounds of sugar, four and one-half pounds of rai- 
sins (stoned) ; one pint of brandy; ten nutmegs ; add .cinna- 
mon, cloves, salt and citron to your taste. Wet with boiled 
cider. This quantity will make twenty-four pies on the largest 
sized plates. 



38 " Mother Hubbard's Cupboard." 

MINCE MEAT FOR PIES. 

Four pounds of round of beef, seven pounds apples, five 
pounds raisins (chopped or stoned) ; two pounds suet, seven 
pounds sugar, one pint brandy, ten nutmegs, grated ; cinna- 
mon and cloves to taste; a little salt, three-fourths pound 
citron, sliced fine. Boil beef until tender ; when cold chop 
fine, add the apples, chopped also, and the other ingredients. 
This quantity makes a three gallon crock full. 

Mrs. A. S. Lane. 

MINCE PIES. (Makes 17). 

Boil one large or two small beef hearts ; one and one-half 
pounds fine chopped suet, six pints fine chopped sour apples, 
two pounds fine chopped raisins, two pounds currants, one 
pound fine chopped citron, one quart molasses, two pounds 
brown sugar, one quart brandy, two quarts cider, one ounce 
allspice, one ounce cinnamon, three nutmegs. Chop the meat 
when cold, add the other ingredients and cook one hour ; let 
it stand two days before making into pies, then if too rich 
add more apples. 

MOCK MINCE PIE. 

Two cups sugar, one small cup butter, one-half cup of mo- 
lasses, two eggs, one cup rolled crackers, one cup cold water, 
one cup wine, one-half cup boiled cider, one cup chopped 
raisins, a little salt, cinnamon and cloves. 

Mrs. Sage. 



Plain and Fancy Desserts. 39 



PLAIN AND FANCY DESSERTS. 



GENERAL DIRECTIONS. 

Flour. — Should always be sifted just before you wish to 
use it. 

Cream of Tartar, or Baking Powder — Should be thor- 
oughly mixed with the flour. 

Soda — Should always be dissolved in the milk. 

Butter and Sugar for Cake — Should always be beaten 
to a cream. 

Eggs — Beat the yolks until you can take up a spoonful/; 
whip the whites to a stiff froth and stir them into the cake 
with the flour the last thing before putting the flour into 
the tins. 

To Boil a Pudding in a Bag — Dip the bag (which should 
be made of thick cotton or linen) in hot water, and rub the 
inside with flour before putting in the pudding ; when done, 
dip the bag in cold water and the pudding will turn out 
easily. Always put a plate on the bottom of the kettle to 
keep the pudding from burning. 

To Steam a Pudding — Put it into a tin pan or earthen 
dish, tie a cloth over the top and set it into a steamer, cover 
the steamer closely ; allow a little longer time than you do 
for boiling. Mrs. W. N. Sage. 

WEIGHTS AND MEASURES. 

Two cups of sifted flour weighs . . . one pound. 

One pint sifted flour weighs .... one pound. 

One pint white sugar weighs .... one pound. 

Two tablespoons of liquid one ounce. 

Eight teaspoons of liquid .... one ounce. 

One gill of liquid . four ounces. 

One pint of liquid sixteen ounces. 

Mrs. W. N. Sage. 



40 "Mother Hubbard's Cupboard." 

SUET PUDDING. 

One cup suet or butter, one cup molasses, one bowl of 
raisins and currants, one egg, one cup sweet milk, one tea- 
spoon saleratus, dissolved in milk ; one-fourth teaspoon cloves, 
one-half nutmeg. Mix stiff with flour and steam three hours. 

sauce. 
One cup butter and two cups sugar, beat to a cream ; add 
three eggs beaten very light ; stir in two tablespoons boiling 
water. Flavor with wine, brandy, or vanilla. 

Mrs. M. B. B. 

PLUM PUDDING. 

One pound raisins, stoned ; one pound currants, three- 
fourths pound suet, chopped fine ; three eggs, one coffeecup 
sugar, one teaspoon soda, a little nutmeg and salt ; moisten 
with milk, and add flour to mix soft. Tie in a bag, leaving 
room to swell, and boil from three to four hours. Serve with 
sauce. Mrs. A. S. Lane. 

ENGLISH PLUM PUDDING. 

Two pounds suet, chopped ; three pounds raisins, seeded ; 
two pounds currants, one-half pound citron, two pounds 
sugar, five eggs, one pint milk, one-half pint brandy, two or 
three nutmegs, a little salt, flour to make very stiff. Put in 
one or two bags, and boil in a large quantity of water seven 
or eight hours. Serve with sauce. 

Mrs. A. S. Lane. 

GRAHAM PUDDING. 

One and one-half cups Graham flour, one-half cup molasses, 
one-fourth cup melted butter, one-half cup sweet milk, one 
egg, even teaspoon soda, little salt, one-half cup raisins, one- 
half cup currants, one teaspoon cloves, one teaspoon cinna- 
mon, one-fourth of a nutmeg. Steam two and one-half hours. 
Serve with warm sauce. Mrs. Woodbury. 



Plain and Fancy Desserts. 41 

SWEET POTATO PUDDING. 

One-half dozen good sized potatoes, grated raw ; one table- 
spoon of butter, one tablespoon of lard, one pint molasses, 
three tablespoons brown sugar, one-half pint milk, one egg, 
one teaspoon cloves, allspice and ginger, two teaspoons salt, 
water to make a soft batter. Stir two or three times while 
baking. Bake slow for two hours. 

Mrs. Battelle. 

APPLE PUDDING. 

Fill a dish with apples nicely sliced, sweeten them, add 
spices, nutmeg, a little lemon or vanilla, and cover with a 
crust ; set on top of the stove until the crust rises, then bake 
a nice brown. 

CRUST. 

One quart flour, three teaspoons baking powder, piece of 
butter size of an egg, salt, milk enough to mix soft dough. 

SAUCE FOR ABOVE. 

One egg, one cup fine sugar, beaten very light ; pour a 
little boiling water over until the consistency of cream. 
Flavor with vanilla, and grate a little nutmeg on top. 

Miss Fosdick. 

BREAD PUDDING. 

One pint bread crumbs, one quart milk, rind of one lemon 
grated into milk ; yolks four eggs, beaten and mixed with 
one-half cup sugar. Bake one-half hour. Spread meringue 
on top. Mrs. Pitkin. 

STEAMED PUDDING. 

One egg, one large teacup sour milk, a little cream or 
butter, one teaspoon soda. Mix soft and put in deep pie 
plates or a pudding dish. Fill with blackberries or other 
pressed fruits. Steam one hour, and serve with sweetened 
cream, or sauce. Mary. 



42 "Mother Hubbard's Cupboard." 

QUAKER PUDDING. 

Six eggs, beaten with nine or ten tablespoons flour and 
quart milk. Bake about twenty minutes. Serve with sauce. 

Grandma B. 
rice pudding. 
One teacup rice, one teacup sugar, one teacup raisins, 
small piece butter, a little salt, two quarts milk. Bake from 
an hour and a half to two hours. Serve with sauce. 

QUEEN'S PUDDING. 

One pint of bread crumbs, one quart of milk, warmed and 
poured over the crumbs ; yolks of four eggs, well beaten with 
one cup of sugar and one teaspoon of butter. When baked, 
spread over the top a layer of jelly or preserves. Beat the 
whites of the eggs dry, and add two tablespoons of sugar and 
spread over the top. Bake a light brown. Serve warm with 
sauce, or cold with sugar and cream. 

ANGELS' FOOD. 

Dissolve one-half box of gelatine in one quart of milk; 
beat together the yolks of three eggs ; one cup of sugar, and 
the juice of one lemon ; stir it into the gelatine and milk, and 
let it just come to a boil ; flavor with vanilla. When nearly 
cold, whip the whites of the eggs to a stiff froth, and stir 
through the custard. Pour into moulds and set away to cool. 

COTTAGE pudding. 

Two tablespoons melted butter, one cup sugar, three small 
cups flour, one cup milk, one egg, three teaspoons baking 
powder. 

POOR MAN'S PUDDING. 

One-half cup of rice washed thoroughly ; three-fourths cup 
of sugar, one teaspoon cinnamon, one and one-half quarts 
sweet milk. Stir occasionally ; add milk as it boils away, 
until it is the consistency of thick cream, and quite brown. 

Mrs. W. T. Mills. 



Plain and Fancy Desserts. 43 

BROWN BETTIE. 

One-third of bread and two-thirds of apples. Crumb the 
bread fine and chop the apples ; two cups of brown sugar, 
one-half cup butter, two teaspoons of cinnamon, little nutmeg. 
Mix thoroughly and spread over the apples and bread. Bake 
very brown. 

SAUCE. 

One teaspoon butter, one-half cup brown sugar, one pint 
boiling water, one teaspoon of flour ; flavor with vanilla or 
wine. 

Mrs. C. F. Paine. 

INDIAN PUDDING. 

Add to one quart boiling milk two well beaten eggs ; three 
tablespoons Indian meal, one tablespoon flour, a little salt. 
Bake three-quarters of an hour. Serve with sugar and cream. 

Mrs. A. A. Morgan. 



APPLE DUMPLINGS. 

Fill a dish two-thirds full of apples, pared and quartered ; 
cover with biscuit-crust one-half inch thick. Steam one-half 
hour. 

BOILED CUSTARD. 

Six eggs, one quart milk, six tablespoons ; sugar scald milk, 
add the sugar and eggs beaten together. Stir until done. 



BAKED CUSTARD. 

One quart milk, four well-beaten eggs, four tablespoons 
sugar. Flavor to taste. Bake in moderate oven. 



44 Mother Hubbard's Cupboard. 

tapioca pudding. 

One small cup of tapioca, one quart of milk, one teaspoon 
of butter, three tablespoons of sugar. Soak the tapioca in 
water four or five hours, then add the milk ; flavor with es- 
sence of lemon or anything else you prefer. Bake slowly one 
hour. To be made the day before it is wanted, and eaten 
cold with cream or milk and sugar. Some prefer the pudding 
made with three pints of milk and no water. 



APPLE TAPIOCA PUDDING. 

Pare and core enough apples to fill a dish ; put into each 
apple a bit of lemon peel. Soak half a pint of tapioca in one 
quart of lukewarm water one hour ; add a little salt ; flavor 
with lemon ; pour over the apples. Bake until apples are 
tender. Eat when cold, with cream and sugar. 



TAPIOCA AND COCOANUT PUDDING. 

One cup tapioca, soaked over night ; one quart milk, yolks 
of four eggs, white of two, one cup sugar, two tablespoons 
grated cocoanut. Bake one-half hour. Make frosting of 
whites two eggs, three tablespoons sugar, two tablespoons 
grated cocoanut ; spread over the pudding when baked. Set 
in the oven until a light brown. 

Delia. 

TAPIOCA CREAM. 

Three tablespoons tapioca, soaked in a teacup of water 
over night ; add one quart of milk ; stir together and boil 
twenty minutes. Beat the yolks of three eggs and one cup 
sugar thoroughly ; stir into the milk ; flavor with vanilla. 
Beat the whites very stiff, put in the bottom of the dish and 
pour the rest over it. Serve cold. 



Plain and Fancy Desserts. 45 

PUFFS. 

Two cups flour, two teaspoons baking powder sifted to- 
gether ; add one and three-fourths cups sweet milk, one tea- 
spoon melted butter, one-half cup sugar, one egg ; stir quickly. 
Bake in patty tins twenty minutes. Serve with sauce. 

Mrs. H. C. 

FRITTERS. 

Two cups flour, two teaspoons baking powder, two eggs, 
milk enough for stiff batter, a little salt. Drop into boiling 
lard ; fry light brown. Serve with cream and sugar or sauce. 

FRITTERS. 

One cup sour milk, one egg, one-half teaspoon salt ; flour 
to make stiff batter; one even teaspoon soda — last thing. 
Fry in lard. To be eaten with lemon and sugar, or cider 
sweetened and hot. E. B. 

TAPIOCA MERINGUE. 

One small cup of tapioca, three pints of milk, three eggs. 
Soak the tapioca in the milk two hours or more ; cook in a 
farina boiler until soft ; beat the yolks of the eggs and stir in. 
Sweeten, flavor and set away to cool. Before sending to 
table, whip the whites to a stiff froth and stir in lightly. 

Mrs. W. N. S. 

RICE MERINGUE. 

One-half tea cup of rice, one quart of milk, four eggs, eight 
teaspoons of fine sugar, a little salt. Boil the rice in the 
milk until it is soft ; beat the yolks of the eggs with four 
spoons of the sugar and stir into the rice while it is hot. 
Flavor with vanilla, and put the mixture into your pudding 
dish. Beat the whites of the eggs dry ; stir in the other four 
spoons of sugar ; spread the frosting evenly over the pudding 
and bake a light brown. Mrs. W. N. S. 



46 "Mother Hubbard's Cupboard." 

CAKE MERINGUE. 

Line a pudding dish with cake ; fill it with boiled custard ; 
spread a meringue over the top, and bake a light brown. 

Mrs. A. S. Mann. 

COCOANUT PUDDING. 

One pint rich milk, two tablespoons corn starch, whites of 
four eggs, scant half cup sugar, a little salt. Put the milk 
over the fire, and when boiling add the corn starch, wet with 
a little cold milk ; then the sugar, stirring constantly, until it 
makes a smooth paste. Then take from the fire and stir in 
the beaten eggs. Flavor with lemon or vanilla, and when 
slightly cooled add half a grated cocoanut. Pour into a mould ; 
set in a cold place. Serve with soft custard. 

Miss Morgan. 

COCOANUT PUDDING. 

One half pound sugar, one quarter pound butter, one-half 
pound grated cocoanut, whites of three eggs ; one tablespoon 
rose-water, two tablespoons cherry wine. Beat the sugar and 
butter to a cream ; beat whites until stiff and add to the but- 
ter and sugar. Add the cocoanut last. Bake and serve with 
sauce. Mrs. E. H. 

CHOCOLATE PUDDING. 

One quart of milk, scalded ; one and one-half squares of 
chocolate, grated ; wet with cold milk, and stir into the 
scalded milk. When the chocolate is dissolved, pour into a 
pudding dish; add the yolks of six eggs, well beaten, and six 
tablespoons sugar. Bake about three-quarters of an hour. 
Beat the whites of the eggs to stiff froth ; add six tablespoons 
sugar. Spread the frosting over the top ; set again in the 
oven until a light brown. 

Mrs. E. W. Sage. 



Plain and Fancy Desserts. 47 



SPONGE PUDDING. 

One small stale sponge cake, one coffeecup seeded raisins, 
one-quarter cup currants, one quart milk, three eggs. Must 
have a tin mould with a chimney. Butter the mould well ; 
flatten the raisins, and put thick on the mould. Crumb the 
cake in the mould with the currants. Mix the eggs and milk 
as for a custard, and pour in the mould ; cover tight and boil 
three-quarters of an hour ; then put it on a platter, and set in 
the oven for a few minutes. 

For sauce, make a thin boiled custard. 

Mrs. Geo. Darling. 

SPONGE PUDDING. 

One heaping coffeecup of flour, stirred perfectly smooth in 
one quart of milk. Set in boiling water and stir constantly 
until flour is well cooked. When nearly cold, add two tea- 
spoons melted butter, one small teacup sugar, yolk twelve 
eggs (beaten to froth) — mix together. Just before baking, 
add the whites of twelve eggs, well beaten. Have in oven a 
dripping pan half full of boiling water ; put the pudding in 
buttered tin dish, and set in dripping pan. Bake in moderate 
oven three-quarters of an hour. Serve with sugar and cream 
or sauce. Syracuse. 



ORANGE SPONGE PUDDING. 

Cut five or six oranges in small pieces and place in a pud- 
ding dish ; pour over them one coffeecup sugar ; then make a 
boiled custard of one pint milk, yolks of three eggs, one-half 
cup sugar, one large teaspoon corn starch ; pour this over 
the oranges. Make a meringue of the beaten whites of the 
eggs with three tablespoons of powdered sugar, and put over 
the top of the pudding, and brown it slightly in the oven. 

Emma Satterlee. 



48 "Mother Hubbard's Cupboard." 

ECLAIR PUDDING. 

Four eggs, one cup sugar, one cup flour, one teaspoon 
vanilla, one teaspoon baking powder. When baked spread 
the top with chocolate icing. 

ICING. 

White of one egg f one-half teacup milk, one-half teacup 
sugar, four tablespoons grated chocolate ; boil until thick 
and smooth. Just before serving the pudding split and fill 
with the following : 

CUSTARD. 

One pint of milk, a little salt, yolks of three eggs, one-half 
cup sugar, two tablespoons corn starch ; flavor with vanilla 
and lemon. Ida M. Satterlee. 

DELMONICO PUDDING. 

One quart of milk, four eggs (leave out the whites of 
three); three tablespoons of sugar, two tablespoons of corn 
starch, one cup of cocoanut, a little salt. Put the milk in a 
farina boiler to scald ; wet the starch in cold milk ; beat the 
eggs and sugar, and stir all into the scalding milk ; add the 
cocoanut, and pour the whole into a pudding dish; whip 
the three whites dry with three tablespoons of sugar; flavor 
with lemon or vanilla; spread over the pudding and bake a 
light brown. Eat hot or cold. 

Mrs. W. N. S. 

ORANGE PUDDING. 

Four sweet oranges, sliced small ; one quart milk, one cup 
sugar, two tablespoons corn starch, yolks of three eggs. 
Heat the milk, when nearly boiling add the corn starch (wet 
with a little cold milk), the sugar and eggs, thoroughly 
beaten. Boil until thick as custard; when cold pour over 
the sliced oranges. Make a meringue of the whites of three 
eggs and one small teacup of sugar ; spread on pudding, and 
put sliced oranges on top of this. E. I. G. 



Plain and Fancy Desserts. 49 

PORCUPINE PUDDING. 

One cup sugar, one cup flour, three eggs, three teaspoons 
baking powder, dissolved in teaspoon of milk ; bake in a 
round tin. Frost cake, top and sides, thickly; stick blanched 
almonds over top of cake with points up ; make floating 
island ; put cake on glass standard ; pour a little custard with 
snow around the edge of standard ; on each spot of snow 
drop a little jelly ; use rest of custard as sauce. 

Mrs. H. C. 

SNOW PUDDING. 

One-half box gelatine, soaked in cup of water one hour ; 
two lemons, grated ; three eggs, one and one-half cups sugar. 
Add sugar and lemons to gelatine, then pour over one-half 
pint boiling water. When dissolved beat until all sparkles ;; 
then add the whites of eggs beaten stiff. Make a custard of. 
yolks. Ella. 

PUDDING SAUCE. 

» 

One tablespoon flour, butter size of an egg, one-half pint 
sugar, grated peel and juice of one or two lemons, to suit 
taste; mix flour and butter together, then add sugar and 
lemon ; then put into one-half pint boiling water, boil until it. 
thickens, cool a little, then add well beaten egg. 

M. C. 

FOAM SAUCE. 

One cup pulverized sugar, two eggs ; beat sugar and yolks 
together in a bowl ; set in boiling water; stir until hot ; then 
add whites beaten stiff. Put a small piece of butter and 
tablespoon of brandy in a dish : pour over them the sugar 
and eggs just before serving. Ella I. G. 

PUDDING SAUCE. 

One cup sugar, two eggs ; beat the yolks very light, add 
sugar, mix thoroughly, add the whites, beaten to a stiff froth ; 
then add two tablespoons brandy. Serve as soon as made. 

E. B. P. 



5<d "Mother Hubbard's Cupboard." 

PUDDING SAUCE (Cold). 

One heaping tablespoon of butter, one cup of fine sugar, 
one glass of sherry or Madeira wine. Beat the butter and 
sugar to a cream, and gradually beat in the wine ; grate a 
little nutmeg over it before sending to table. 

Mrs. W. N. S. 

WINE SAUCE (Hot). 

Boil one-half pint of water with a tablespoon of flour, and 
strain on the sauce made as above just before sending it to 
table. Set it over the top of the tea-kettle three or four 
minutes. Mrs. W. N. S. 

CHOCOLATE BLANC MANGE. 

One quart of milk, one-half box gelatine, soaked in one 
cup water ; four tablespoons grated chocolate, rubbed smooth 
in a little milk ; three eggs, vanilla. Heat the milk until 
boiling, then add the other ingredients ; boil five minutes, 
pour into mould. Serve cold with sugar and cream, or 
custard. Ella I. Gould. 

CORN STARCH BLANC MANGE. 

One quart milk, one cup sugar, three tablespoons corn 
starch ; flavor with lemon or vanilla. Boil the milk and 
sugar together, flavor, then stir in corn starch dissolved in a 
little cold milk. Boil and turn into mould. 

Mrs. Gilbert. 

CARAMEL CUSTARD. 

Put two dessert spoons of crushed sugar in a tin pan. Let 
it stand on the stove until it begins to brown, then stir con- 
stantly until it is a thick, black syrup. Pour it into a quart 
of scalding milk; add six ounces of white sugar and the yolks 
of six eggs. Beat and pour into cups, set in a pan of hot 
water in the oven, and bake twenty minutes. 

Mrs. M. K. W. 



Plain and Fancy Desserts. 51 

APPLE SNOW. 

Mash the pulp of three baked apples with silver spoon ; 
add one cup sugar, and the beaten white of an egg ; flavor 
and beat one-half hour. Serve on soft custard or alone. 

Jennie Morgan. 

SNOW DRIFT. 

Two strips (or one-half ounce) isinglass, soaked in cold 
water twenty or thirty minutes. Take it from the cold water 
and pour over it one pint boiling water ; add two cups granu- 
lated sugar and the juice of two lemons. Put it on the ice, 
and when thick beat into the beaten whites of four eggs. 
Then put in mould and place on ice. Serve with boiled 
custard. 

Mrs. M. K. W. 

CHARLOTTE RUSSE ELEGANTE. 

One-half package Coxe's gelatine dissolved in a very little 
water ; one quart whipped cream ; flavored and sweetened to 
taste. Line a mould with sponge or white cake. Stir the 
gelatine into the cream and pour into the prepared mould. 
The cake may be soaked in a little wine if preferred. 

Mrs. H. Candee. 

CHARLOTTE RUSSE. 

Two tablespoons gelatine soaked in a little cold milk two 
hours ; two coffeecups rich cream ; one teacup milk. Whip 
the cream stiff in a large bowl or dish ; set on ice. Boil the 
milk and pour gradually over the gelatine until dissolved, 
then strain ; when nearly cold add the whipped cream, a 
spoonful at a time. Sweeten with pulverized sugar, and 
flavor with vanilla. Line a dish with lady fingers or sponge 
cake ; pour in the cream and set in a cool place to harden. 

Ella I. Gould. 



52 "Mother Hubbard's Cupboard." 

SPANISH CREAM. 

Make a soft custard of one quart milk, yolks of six eggs, 
six tablespoons sugar. Put one box gelatine dissolved in 
one-half pint water over the fire ; add the custard ; flavor 
with vanilla. Strain into moulds. Set in cool place. 

Delia. 

RUSSE CREAM. 

One-half box gelatine, soaked in a little water one-half 
hour ; one quart milk, one cup sugar, four eggs. Mix sugar, 
milk, yolks of eggs and gelatine together ; put in a pail set 
in a kettle of water, and boil twenty minutes. Beat the 
whites of the eggs stiff and stir into custard after taking off 
the fire. Flavor with vanilla, and pour into moulds. Serve 
with sugar and cream or custard. 

WHIPPED CREAM. 

To one quart cream whipped very thick, add powdered 
sugar to taste; then one tumbler of wine. Make just before 
ready to use. Mrs. W. C. R. 

SNOW JELLY. 

One-half box gelatine covered with cold water. Let it 
stand while mixing. Two cups sugar, juice two lemons, 
whites of three eggs beaten stiff. Add to gelatine one pint 
boiling water, the sugar and eggs ; beat thoroughly and strain 
into moulds. Make a custard of one pint milk, three eggs' 
yolk; turn over the jelly just before serving. 

Mrs. Lane. 

WINE JELLY. 

One-half box Coxe's gelatine, soaked in one-half pint cold 
water one hour ; add one pint boiling water, two cups sugar, 
two lemons, grated ; two-thirds pint sherry wine. Let all 
come to to a boil, then strain into moulds and set in a cool 
place to harden. A. H. 



Cake. 53 

LEMON JELLY. 

One-half box Coxe's gelatine, soaked in one-half pint cold 
water one hour; add one pint boiling water, and one and 
one-half cups sugar, three lemons, grated. Stand on stove 
until boiling. Strain into a mould and set in cool place. 

CIDER JELLY. 

One box gelatine dissolved in one pint cold water. In 
twenty minutes add one pint boiling water, then one quart 
cider and one pint sugar (granulated), and the grated rind 
and juice of two lemons. Let it stand on the stove until hot, 
but not boil. Then strain into moulds. 

Mrs. E. S. Converse. 



CAKE. 



SOFT GINGERBREAD. 

One-half cup butter, two cups molasses, one cup sugar, 
four cups flour, one cup sour milk, four eggs, one teaspoon 
saleratus, ginger and cloves. M. C. 

GINGERBREAD. 

One cup brown sugar, and one tablespoon butter, stirred 
to a cream; add one cup New Orleans molasses, and mix 
well; then add one cup sour milk, one teaspoon soda dis- 
solved in a little of the sour milk. Mix all together, and 
stir in two and a half cups flour ; put in ginger or spice to 
taste. Bake in one large loaf one hour, or two small loaves 

one-half hour. 

Ellen. 



54 "Mother Hubbard's Cupboard." 

GINGERBREAD. 

One cup brown sugar, one cup molasses, three-fourths 
cup butter, one teaspoon cinnamon, two teaspoons ginger. 
Stir together and put on the stove and warm, while sifting 
flour and beating the eggs. Then add one teacup sour milk, 
two eggs, four and one-half cups flour, one teaspoon soda, 
dissolved in a little hot water. Put in after the sour milk, 
one teacup chopped raisins. Mrs. E. Holmes. 

GINGER COOKIES. 

One cup molasses, one-half cup lard, one-half cup boiling 
water, one teaspoon soda, one teaspoon ginger, a little salt, 
flour to roll out. 

SEED COOKIES. 

Two small cups of sugar, one cup butter, one-half cup 
sweet milk, one egg, two teaspoons baking powder, caraway 
seed. Mix very soft, roll out, cut in shapes ; sprinkle sugar 
over the top and bake. Mrs. G*> Gould. 

MOLASSES COOKIES. 

One cup butter, one cup brown sugar, one cup New 
Orleans molasses, three eggs, three even teaspoons soda, two 
small teaspoons ginger. Stir butter and sugar together ; 
then add the other ingredients, with flour enough to make a 
soft dough. Roll thick, cut, and bake in a quick oven. 

Mrs. George F. Hurd. 

GINGER COOKIES. 

One-half cup butter, one cup brown sugar, one cup mo- 
lasses, one cup sour milk, one teaspoon ginger, one-half tea- 
spoon cinnamon, one-half teaspoon nutmeg, one egg, one 
quart flour, one teaspoon saleratus dissolved in the milk. 
Bake in cups. Very nice hot for tea. 

Mrs. G. Darling. 



Cake. 55 

GINGER SNAPS. 

One cup of molasses, one cup of sugar. Put four table- 
spoons of boiling water into a cup and fill the cup with 
melted butter. One teaspoon of ginger, one of salt and one 
of soda. Mix as soft as you can roll out ; roll as thin as a 
knife blade. 

COOKIES. 

One cup sugar, two-thirds cup butter, two tablespoons 
sour milk, one large egg or two small ones, a little soda. 

RAISED DOUGHNUTS. 

One pint sweet milk, one-half pint lard, one pint sugar, 
three eggs. Mix soft at night, using the milk, one-half the 
sugar and lard and one-half pint of yeast. In the morning 
add the rest with the eggs, one nutmeg, two tablespoons 
whiskey, and a little soda. Knead well, and raise ; when 
light, roll out thin, and after cutting let raise again before 
frying. One-half beef suet and one-half lard is better to fry 
them in than all lard. Mrs. Woodbury. 

DOUGHNUTS. 

One and one-half coffeecup sugar, one-half coffeecup lard, 
one and one-half coffeecup milk, three eggs, four teaspoons 
baking powder, one teaspoon salt, one nutmeg, flour enough 
to mix soft. 

FRIED CAKES. 

One cup of sugar, one cup of sweet milk, three table- 
spoons of butter, three teaspoons of baking powder, two 
eggs, one quart of flour. Mrs. W. T. Mills. 

CRULLERS. 

One cup sour cream, one cup sugar, one egg, small tea- 
spoon soda, a little salt ; spice to taste. Mix soft. Fry in 
boiling lard. Aunt Jane. 



56 "Mother Hubbard's Cupboard." 

COMFORTS. 

One cup milk, one cup sugar, two eggs, a little salt, two 
and one-half cups of flour, three teaspoons baking powder. 
Mix thoroughly, and drop from a spoon into boiling lard ; 
fry a light brown. Mrs. Candee. 

PEPPERNUTS. 

One pound flour, one pound sugar, four eggs, one teaspoon 
cloves, one of cinnamon, one-half pound citron, one cup 
blanched almonds, one-half teaspoon black pepper, one-half 
teaspoon salt. Rub flour and sugar together ; add the other 
ingredients. Roll out and cut in small square cakes. Bake 
a light brown. Mrs. Winans. 

ANGEL FOOD. 

One gill flour, one and one-half gills sugar, the whites of 
eleven eggs, one teaspoon of cream tartar (just even full), 
one teaspoon of vanilla. Beat the eggs to a stiff froth, then 
add sugar after sifting twice ; sift the flour five times and 
mix the cream tartar in it well ; put a pan in the oven and 
set your tin on that, or it will bake too fast. Bake in a new 
tin and do not grease. Time one hour in a slow oven. A 
very nice and delicate cake. Mrs. A. Prentice. 

LADY FINGERS. 

One-half pound pulverized sugar and six yolks of eggs, 
well stirred ; add one-fourth pound flour, whites of six eggs, 
well beaten. Bake in lady finger tins, or squeeze through a 
bag of paper in strips two or three inches long. These are 
nice placed together after baking, with frosting or chocolate 
icing. I. M. S. 

fruit jumbles. 

One cup butter, two cups sugar, three and one-half cups 
flour, one-half cup milk, three eggs, one-half nutmeg, grated ; 
three teaspoons baking powder, one cup currants. Bake in 
a broad shallow tin, and cut in squares while warm. 

Mrs. Emma W. Sage. 



Cake. 5 7 

ECLAIRS A LA CREME. 

Three-fourths pound flour, one pint water, ten eggs, one- 
half cup butter. Put the water on the fire in a stew-pan 
with the butter ; as soon as it boils stir in the sifted flour ; 
stir well until it leaves the bottom and sides of the pan, 
when taken from the fire ; then add the eggs one at a time. 
Put the batter in a bag of paper, and press out in the shape 
of fingers on a greased tin. When cold fill with cream. 

CREAM. 

One and one-half pints milk, two cups sugar, yolks of 
five eggs, one tablespoon butter, three large tablespoons corn 
starch, two teaspoons extract vanilla. They are very nice 
frosted with chocolate. 

I. M. S. 

SCOTCH SHORT BREAD. 

Four pounds flour, two and one-half pounds butter, one 
and one-fourth pounds sugar, one wine glass rose water, one- 
half pound caraway comfits, one-half pound citron. Rub the 
butter and sugar to a cream, add the rose water, then the 
flour ; roll out rather less than one-half an inch in thickness, 
and strew the comfits and citron on the top ; pass the rolling 
pin over them, and then cut into squares and diamonds with 
a paste jigger. Good for three months. 

Mrs. M. K. W. 

BREAD CAKE. 

Two coffee cups bread dough, two teacups sugar, two eggs, 
one teacup butter, two teaspoons essence lemon, one nut- 
meg, teaspoon each cloves, cinnamon and allspice, wine glass 
brandy, coffee cup raisins. Let rise before baking. 

Mrs. A. S. Lane. 



58 "Mother Hubbard's Cupboard." 

COFFEE CAKE. 

One cup brown sugar, one cup molasses, one cup butter, 
one cup strained coffee, wine glass brandy, one pound 
raisins, one pound currants, one tablespoon cinnamon, one 
tablespoon cloves, two nutmegs, one teaspoon soda, four cups 
flour. 

Mrs. L. Winans. 

FRUIT CAKE WITHOUT EGGS. 

One pound fat pork, chopped fine ; pour over it one pint 
boiling water or coffee, two cups molasses, one cup sugar, 
one and one-half pound raisins, one-half pound currants 
one tablespoon cinnamon, one teaspoon saleratus, eight cups 
flour. Mrs. H. Doty. 

raised loaf cake. 

Four cups flour, one cup butter, one-half cup yeast, one 
cup milk ; let it raise over night, then add two cups sugar, 
two eggs, one-half teaspoon saleratus, one pound raisins ; 
put in tins ; let rise again and bake. 

Mrs. Flint. 

nut CAKE. 

Two eggs, one cup sugar, one-half cup butter, one-half 
cup sweet milk, one and one-half cups sifted flour, two tea- 
spoons baking powder, one large cup chopped walnuts. 
Frost when baked, mark in squares and put half a nut on 
each square. Mrs. Mattie C. Dayfoot. 

NUT CAKE. 

Two-thirds cup butter, two cups sugar, one cup milk, 
three eggs, three cups flour, three teaspoons baking powder, 
one cup nuts ; bake in shallow tins about two inches thick, 
cut in squares, frost and put walnut meat on each piece. 

E. B. 



Cake. 59 

POUND CAKE. 

One and one-half cups flour, one cup butter, one and one- 
half cups sugar, one cup eggs, one-half teaspoon baking 
powder. Beat butter and flour to a cream ; beat the eggs 
and sugar very light ; put all together and add the baking 
powder. Mrs. M. K. Woodbury. 

WHITE CAKE. 

One cup butter, two cups sugar, two and one-half cups 
flour, one-half cup sweet milk, whites eight eggs, two tea- 
spoons baking powder. Mrs. W. 

ALMOND CAKE. 

Two cups sugar, three cups flour, one cup butter, one- 
half cup sour milk, whites of eight eggs, two teaspoons 
baking powder, one teaspoon bitter almonds, one cup blanched 
almonds. Mrs. A. Churchill. 

SNOW CAKE. 

One cup sugar, one and one-half cups flour, two teaspoons 
cream tartar. Sift all together through a sieve ; add the 
whites of ten eggs beaten stiff. Bake in a quick oven. 

Mrs. E. W. Sage. 

LEMON CUP CAKE. 

One cup butter, three cups sugar, five cups flour, one cup 
milk, one teaspoon saleratus, six eggs, peel and juice of one 
lemon. Mrs. C. 

IMPERIAL CAKE. 

One pound sugar, one pound butter, one pound flour, two 
pounds raisins, one pound citron, one pound sweet almonds, 
two tablespoons wine or brandy, one nutmeg, mace, ten eggs. 

Mrs. C. 



60 "Mother Hubbard's Cupboard." 

CORN STARCH CAKE. 

One-half cup butter, one and one-half cups sugar, one 
and one-half cups flour, one-half cup corn starch, one-half 
cup milk, whites six eggs, one and one-half teaspoons baking 
powder, a few blanched and chopped almonds. 

CLAY CAKE. 

One pound sugar, one pound flour, one-half pound butter, 
six eggs, one-half pint sweet cream, one and one-half tea- 
spoons baking powder, little nutmeg. 

SODA POUND CAKE. 

One and one-half coffeecups sugar, three fourths coffee- 
cup butter, two coffeecups flour, one-half coffeecup milk, 
four eggs, one and one-half teaspoon baking powder. Flavor 
with lemon. 

SPONGE CAKE. 

One pint flour, one pint sugar, six eggs, one-half cup 
water, three teaspoons baking powder. Mix the yolks and 
sugar, then add the water, then flour, then the whites of eggs 
on top. Stir as little as possible. 

L. B. 

SPONGE CAKE. 

One pound of sugar, one-half pound flour, a little salt, ten 
eggs ; flavor with lemon or vanilla. 

Mrs. W. N. S. 

FEATHER SPONGE CAKE. 

One and one-half goblets sifted sugar, one goblet sifted 
flour, two teaspoons cream tartar, one-half teaspoon salt. 
Sift all through a sieve ; add whites of ten eggs well beaten. 
Bake in two square tins in quick oven, frost, flavoring with 
bitter almond or rose. Jennie. 



Cake. 61 

SPONGE CAKE. 

One cup of sugar, one cup flour, mix thoroughly ; four 
eggs (beaten separately), mix the whites in first ; two tea- 
spoons baking powder, little salt, lemon or vanilla. 

Mrs. W. T. Mills. 



QUEEN'S CAKE. 

One pound sugar, one pound flour, one-half pound butter, 
four eggs, one and one half gills sour cream, one gill wine 
or brandy, one nutmeg, small teaspoon soda, one pound 
raisins, one-half pound citron. 



WASHINGTON CAKE. 

Three cups sugar, two cups butter, one cup milk or water, 
four cups flour, five eggs, three teaspoons baking powder, 
one pound raisins, one-half pound citron, one teaspoon ground 
cinnamon, one nutmeg. 

Mrs. Ambrose Lane. 



SPICE CAKE. 

One cup butter, two cups brown sugar, three and one-half 
cups flour, one cup cold water, two teaspoons baking powder, 
three eggs, two teaspoons cinnamon, one-half teaspoon cloves, 
one-half nutmeg, one large cup raisins and currants. 

Mrs. H. E. Birdseye. 



JUMBLE CAKE. 

One cup butter, two cups sugar, one cup sour milk, and 
one-half teaspoon soda, one nutmeg, five eggs, little less than 
one quart flour, two teaspoons baking powder. 



62 "Mother Hubbard's Cupboard." 

COCOANUT CAKE. 

Three-fourths pound butter, one pound sugar, three-fourths 
pound flour, eight eggs, the grated meat of a cocoanut. 

C. U. 

COCOANUT CAKE. 

One pound sugar, one-half pound flour, two teaspoons 
baking powder, one-half pound butter, six eggs or whites of 
twelve, two grated cocoanuts, save enough of it for the 
frosting, put the rest in the cake. Will make one large cake. 

Mrs. Fannie B. Northrop. 

WHITE CAKE. 

One-half cup butter, two cups sugar, one cup milk, three 
cups flour, whites four eggs, two teaspoons baking powder. 

Mrs. A. A. Morgan. 

composition cake. 

One pound of flour, three-fourths pound of sugar, one-half 
pound of butter, three eggs, one-half pint of sweet milk, one- 
half teaspoon of soda, one nutmeg, a little cloves, one glass 
of brandy, one pound of fruit. If you wish the cake rich, 
add as much more fruit as you like. 

LEMON CAKE. 

One and one-half cups of sugar, one-half cup of butter, one- 4 
half cup of milk, two cups of flour, two eggs, juice and grated 
rind of one lemon, one-half teaspoon of soda. 

WHITE FRUIT CAKE. 

Whites of eight eggs, two cups sugar, one cup butter, one 
cup milk, four cups flour, two teaspoons bakmg powder, two 
cups raisins, one-half cup citron, sliced fine. 

Mrs. Emma W. Sage. . 



Cake. 63 



WEDDING CAKE. 



One pound flour, one pound butter, one and one-half 
pounds brown sugar, twelve eggs, eleven pounds raisins, two 
pounds citron, one-half ounce cinnamon, three-fourths ounce 
cloves, one ounce mace, three gills brandy, one teacup milk, 
two teaspoons baking powder. 



WEDDING FRUIT CAKE. 

One pound flour, one pound sugar, one pound butter, two 
pounds currants, one pound raisins, one-half pound citron, 
one ounce mace, one ounce cinnamon, four nutmegs, one 
ounce cloves, eight eggs, wineglass brandy, one-half ounce 
rose water. Mrs. Alfred S. Lane. 

WEDDING FRUIT CAKE. 

One pound butter, one pound brown sugar, one pound 
flour, slightly browned ; twelve eggs, six pounds raisins, four 
pounds currants, one pound citron, four nutmegs, one table- 
spoon mace, two tablespoons cinnamon, one-half tablespoon 
cloves, two wineglasses white wine, two wineglasses brandy, 
one wineglass rose water. 

Mrs. H. E. B. 

WHITE FROSTING. 

To the white of an egg when thoroughly beaten, add five 
tablespoons sugar, beating all the time. Will frost one 
medium sized cake. 



CHOCOLATE FROSTING. 

Whites of three eggs, fifteen tablespoons pulverized sugar, 
four tablespoons grated chocolate. Beat whites thoroughly; 
add the sugar and chocolate. 



64 "Mother Hubbard's Cupboard." 

COCOANUT FROSTING. 

Whites of three eggs, twelve tablespoons sugar, one grated 
cocoanut. Beat the sugar and eggs together ; spread on the 
cake, and sprinkle the cocoanut over thickly. This will make 
a whiter frosting than stirring in the cocoanut. 

ORANGE ICING. 

Whites of two eggs, twelve tablespoons sugar, two oranges, 
grated. 

LEMON ICING. 

Whites of two eggs, two cups sugar, juice and part of the 
rind of two lemons. 

ALMOND ICING. 

The whites of three eggs, beaten light ; one cup of 
blanched almonds, chopped fine or pounded ; ten tablespoons 
pulverized sugar. Flavor with little bitter almond. 

COOKED FROSTING. 

One small teacup of granulated sugar, wet with very little 
water. Set on the stove and let it boil, without stirring, 
until it begins to thicken. Take whites of two eggs, beat 
very light. Strain the boiled sugar into them slowly, beating 
all the time. Flavor to taste. 

MARTHA WASHINGTON CAKE. 

• One cup sugar, one cup sweet milk, two cups flour, one 
egg, two teaspoons baking powder, two tablespoons butter. 
Bake in three layers. 

custard. 
One egg, one-half pint milk, one teaspoon corn starch, 
one tablespoon flour, two tablespoons sugar. Scald the 
milk; beat the sugar, flour, egg and corn starch together; 
add the milk, boil until thick. Flavor, and when cold, spread 
between cake. Mrs. Candee. 



Cake. 65 

ALMOND CREAM CAKE. 

Two cups sugar (pulverized), one-fourth cup butter, one 
cup sweet milk, three cups flour, three teaspoons baking 
powder, whites four eggs, beaten very light ; one-half tea- 
spoon vanilla. Bake in four layers. 

FOR THE CREAM. 

Whip one cup of sweet cream to a froth ; stir gradually 
into it one-half cup pulverized sugar, a few drops vanilla, 
and one pound of almonds, blanched and chopped. Spread 
quite thickly between the layers of cake, and frost the top 
and sides. 

Mrs. Henry Barnard. 

JELLY FRUIT CAKE. 

Two cups sugar, three cups flour, three teaspoons baking 
powder, two-thirds cup butter, one cup milk, three eggs. 
Flavor with vanilla. To half the cake add one tablespoon 
molasses, one tablespoon brandy, one tablespoon cinnamon, 
one teaspoon cloves, one-half teaspoon allspice, one-half nut- 
meg, one cup chopped raisins, one-half pound citron. Bake 
in jelly tins, two layers of light and two of fruit cake. Spread 
jelly between the layers, when slightly cool, putting a light 
one on top. Over all spread white frosting. 

H. A. 

CONFECTIONERY CAKE. 

One coffeecup sugar, three-fourths coffeecup butter, two' 
coffeecups flour, one coffeecup milk, whites five eggs, three 
teaspoons baking powder. Flavor with vanilla. Take one 
tablespoon of this cake, add one-half cup chopped raisins, 
one-half cup citron, one-half cup flour, one-half cup molasses, 
two teaspoons cinnamon, one-half teaspoon cloves, one wine- 
glass brandy. Bake in three layers, two light and one dark.. 
Put together with soft frosting. 

Mrs Wm. Hurd. 



66 "Mother Hubbard's Cupboard." 

BLACK CHOCOLATE CAKE. 

One cup butter, two cups sugar, two and one-half cups 
flour, five eggs, one cup sour milk, one teaspoon soda dis- 
solved in a little boiling water; one-half cake "Baker's" 
chocolate, grated and put in the cake before stirring in the 
flour. Bake in jelly tins in four layers. 

FILLING. 

One pound white sugar wet with a little cold water ; add 
the whites of three eggs, slightly beaten ; one-half cake 
grated chocolate. Cook in boiling water until it thickens. 
Flavor with vanilla. Spread between the layers, and outside 
the cake. Sprinkle grated cocoanut over the top. 

Mrs. J. A. S. 

LEMON COCOANUT CAKE. 

One pound sugar, one pound flour, one-half pound butter, 
six eggs, one-half pint cream, one teaspoon cream tartar, 
one-half teaspoon soda. 

DRESSING BETWEEN LAYERS. 

One grated cocoanut, three-fourths cup sugar, two eggs, 
juice of one lemon. Beat the eggs thoroughly, add sugar 
and lemon, lastly the cocoanut ; put all on the stove and 
cook enough to cook the egg, being careful not to burn. 
Frost the cake and strew cocoanut over the top. 

Mrs. Gilbert. 

JELLY CAKE. 

One-half cup butter, two cups sugar, one cup sweet milk, 
three and one-half cups flour, and three teaspoons baking 
powder, four eggs. Flavor with lemon or vanilla. Bake in 
jelly tins. 

Mrs. W. T. Mills 



Cake. 67 



GERMAN CAKE. 



One cup sugar, two tablespoons butter, one cup flour, 
four eggs, one teaspoon baking powder. Bake in two layers. 



FILLING. 



Whites of five eggs, fifteen tablespoons sugar ; add grated 
cocoanut. Spread between and on top of layers. 

Mrs. A. S. Mann. 



ORANGE CAKE. 



Two cups sugar, one cup butter, one cup sweet milk, three 
cups flour, five eggs (yolks of two and whites of five) ; three 
teaspoons baking powder, two oranges (grated peel and juice 
of one). Bake in four layers. 



FILLING. 



Whites of three eggs, juice of one orange, fifteen table- 
spoons of sugar. Beat together, spread between layers and 
outside of cake. Pare and pull in small pieces two oranges ; 
put on top of cake. Belle. 



WHITE MOUNTAIN CAKE. 



One cup sugar, one-half cup of butter, one half cup sweet 
milk, one-half cup corn starch, one cup flour, whites of six 
eggs, a little vanilla, two teaspoons baking powder. Bake in 
layers. 



FROSTING FOR ABOVE. 



Whites of five eggs, twenty tablespoons sifted sugar, 
beaten very light ; a little vanilla. Spread between layers 
and outside of cake. 



68 "Mother Hubbard's Cupboard." 



PICKLES, CANNED FRUIT, Etc. 



CUCUMBER PICKLES. 



Make a weak brine, hot or cold ; if hot, let the cucumbers 
stand in it twenty-four hours, if cold forty-eight hours ; rinse, 
and dry the cucumbers with a cloth, take vinegar enough to 
cover them, allow one ounce of alum to every gallon of 
vinegar, put it in a brass kettle with the cucumbers and heat 
slowly, turning the cucumbers from the bottom frequently; 
as soon as they are heated through skim them out into a 
crock, let the vinegar boil up, turn it over the pickles and let 
them stand at least twenty-four hours ; drain off the vinegar. 
Take fresh vinegar, and to every gallon allow two table- 
spoons of white mustard seed, one of cloves, one of celery 
seed, one of stick cinnamon, one large green pepper, a very 
little horse radish, and if you like one-half pint sugar. Divide 
the spices equally into several small bags of coarse muslin, 
scald with the vinegar and pour over the pickles. If you 
like your pickles hard, let the vinegar cool before pouring 
over them. 

PICKLED CUCUMBERS. 

FOR ONE THOUSAND. 

Sprinkle salt and pour boiling water over for three suc- 
cessive days, then prepare vinegar as follows : One-fourth 
pound whole cloves, one-fourth pound cinnamon, one-fourth 
pound allspice, one fourth pound black pepper, one-fourth 
pound white mustard, alum size of an egg, one pound brown 
sugar, a little horse radish root. Boil with vinegar ten 
minutes and pour over pickles ; put the spices in a bag or 
leave loose in vinegar, as you choose. M. C. 



Pickles, Canned Fruit, &c. 69 

CUCUMBER PICKLES. 

SIX HUNDRED CUCUMBERS. 

Make a brine that will bear up an egg, beat it boiling hot, 
pour it over the cucumbers ; let them stand twenty-four 
hours, or make a cold brine and let it stand forty-eight hours. 
Take the cucumbers and wipe the black specks from each 
one, then take sufficient quantity of vinegar to cover them, 
and add a small lump of alum ; put the cucumbers in the 
brass kettle with the vinegar cold, heat them slowly, turning 
them from the bottom several times ; let them stand twenty- 
four hours ; afterwards take three gallons of vinegar if needed 
to cover them ; the size of the cucumbers vary so much, 
judgment must be used. Then put three pints of brown 
sugar, three gills of mustard seed, a handful of cloves, a hand- 
ful of stick cinnamon, six green peppers, one tablespoon of 
celery seed, ginger root, a piece of alum the size of a walnut ; 
tie in a muslin bag all the spices, with the peppers, and scald 
with the vinegar, then pour it over the cucumbers hot ; add 
green grapes and horse radish, cold. 

Mrs. Oren Sage. 



EAST INDIA PICKLE. 

One hundred cucumbers (large and small), one peck green 
tomatoes, one-half peck onions, four cauliflowers, four red 
peppers (without the seeds), four heads celery, one pint bottle 
horseradish. Slice all, and stand in salt twenty-four hours; 
then drain, pour on weak vinegar, stand on stove until it 
comes to a boil; then drain again. One ounce ground cinna- 
mon, one ounce ground turmeric, one-half pound mustard, 
one-quarter pound brown sugar ; wet these with cold vinegar ; 
add to this sufficient vinegar to moisten all the pickles. Cook 
all together ten minutes. Seal in bottles while hot. 

Mrs. Pitkin. 



/o "Mother Hubbard's Cupboard." 

FRENCH PICKLE. 

One peck green tomatoes, sliced ; six large onions, a tea- 
cup of salt thrown on over night. Drain thoroughly, then 
boil in two quarts of water and one quart of vinegar fifteen 
or twenty minutes ; drain in colander ; then take four quarts 
vinegar, two pounds brown sugar, one-half pound white 
mustard seed, two tablespoons cloves, two tablespoons cinna- 
mon, two tablespoons ginger, two tablespoons ground 
mustard, one teaspoon cayenne pepper ; put all together and 
cook fifteen minutes. M. C. 

PICCALLILY. 

One peck green tomatoes sliced, one-half peck onions 
sliced, one cauliflower, one peck small cucumbers. Leave in 
salt and water twenty-four hours ; then put in kettle with 
handful scraped horseradish, one ounce turmeric, one ounce 
cloves (whole), one-quarter pound pepper (whole), one ounce 
cassia buds or cinnamon, one pound white mustard seed, one 
pound English mustard. Put in kettle in layers, and cover 
with cold vinegar. Boil fifteen minutes, constantly stirring. 

HIGDOM. 

One-half dozen large cucumbers, one dozen small cucum- 
bers, one-half dozen large onions, two dozen green tomatoes, 
one cabbage, four large green peppers, two large red peppers ; 
chop fine, and sprinkle over a coffee cup of salt ; let it stand 
over night, then drain through a colander. Put two quarts 
of vinegar, one quart of water with this, and boil fifteen 
minutes ; drain again, and add one pound brown sugar, one- 
half pound white mustard seed, three tablespoons cloves, 
three tablespoons cinnamon, two tablespoons allspice, two 
tablespoons ginger, two tablespoons mustard, one small tea- 
spoon cayenne pepper, one small teaspoon black pepper, alum 
size of a walnut ; add vinegar enough to cover all. Let it 
just boil. M. C. 



Pickles, Canned Fruit, &c. 71 



TOMATO SOY. 

One-half bushel green tomatoes, three onions, three green 
peppers, one-quarter pound mustard seed, three cups sugar, 
three cabbages. Chop the tomatoes and onions together 
(fine) ; add to one gallon of the tomatoes one cup of salt ; let 
stand twenty-four hours, drain and add the peppers (chopped 
fine), mustard seed, sugar and other spices, to taste. Moisten 
all with vinegar and cook until tender. Before bottling, add 
the cabbages (chopped), and one cup chopped horseradish. 

CHILI SAUCE. 

One peck ripe tomatoes, six green peppers, six onions, two 
teaspoons ground allspice, two teaspoons ground cloves, two 
teaspoons ground cinnamon, two cups brown sugar, five cups 
vinegar, salt to taste. Scald and skim the tomatoes, chop 
the onions and peppers fine ; boil all together slowly, three 
or four hours, then bottle. 

Mrs. Lane. 

CHOW CHOW. 

One quart large cucumbers, one quart small cucumbers, 
two quarts onions, four heads cauliflower, six green peppers, 
one quart green tomatoes, one gallon vinegar, one pound 
mustard, two cups sugar, two cups flour, one ounce turmeric. 
Put all in salt and water one night ; cook all the vegetables 
in brine until tender, except large cucumbers. Pour vinegar 
and spices over. 

TOMATO CATSUP. 

One gallon of tomatoes (strained), six tablespoons salt, 
three tablespoons black pepper, one tablespoon cloves, two 
tablespoons cinnamon, two tablespoons allspice, one and one- 
half pints vinegar ; boil down one-half. One peck of toma- 
toes will make one gallon strained. 



72 "Mother Hubbard's Cupboard. 



GREEN TOMATO CATSUP. 

One peck of green tomatoes, one dozen large onions, one- 
half pint salt ; slice the tomatoes and onions. To a layer of 
these add a layer of salt ; let stand twenty-four hours, then 
drain. Add one-quarter pound mustard seed, three dessert- 
spoons sweet oil, one ounce allspice, one ounce cloves, one 
ounce ground mustard, one ounce ground ginger, two table- 
spoons black pepper, two teaspoons celery seed, one-quarter 
pound brown sugar. Put all ingredients in preserving pan, 
cover with vinegar, and boil two hours. 

L. B. 

TOMATO CATSUP. 

One peck ripe tomatoes, cut up, boil tender and sift 
through a wire sieve ; add one large tablespoon ground cloves, 
one large tablespoon allspice, one large tablespoon cinnamon, 
one teaspoon cayenne pepper, one-quarter pound salt, one- 
quarter pound mustard, one pint vinegar. Boil gently three 
hours. Bottle and seal while warm. 

Mrs. Lane. 

GRAPE CATSUP. 

Five pints of grapes, simmer until soft, then put through 
a colander ; add to them two pints brown sugar, one pint 
vinegar, two tablespoons allspice, two tablespoons cinnamon, 
two tablespoons cloves, one and one-half teaspoons mace, one 
teaspoon salt, one and one-half teaspoons red pepper. Boil 
till thick ; then bottle. E. & I. 

RIPE CUCUMBER PICKLE. 

Pare and scrape out the inside of the cucumber ; put in a 
weak brine for twenty-four hours. Make a syrup of sugar 
and vinegar ; boil a few slices of the cucumber at a time in 
this, until they look clear. When the cucumbers are all 
cooked, boil down the syrup and pour over them. 

M. C. 



Pickles, Canned Fruit, &c. 73 

RIPE CUCUMBER PICKLE. 

Peel and take out the inside of the cucumbers ; cut in 
pieces, put in cold vinegar, let them lie twenty-four hours ; 
then to a quart of vinegar put two pounds of sugar and one 
ounce cinnamon buds. Boil the whole together, until the 
cucumbers are clear. 

PICKLED WATERMELON. 

Take the green part of the rind of the lemon, pare and cut 
in small pieces. To one quart of vinegar add two pounds 
of sugar, one ounce of cassia buds. In this boil the rind 
until clear and tender. 

L. H. 

SPICED PEACHES. 

Seven pounds fruit, one pint vinegar, three pounds sugar, 
two ounces cinnamon, one-half ounce cloves. Scald to- 
gether sugar, vinegar and spices ; pour over the fruit. Let 
it stand twenty-four hours ; drain off, scald again and pour 
over fruit, letting it stand another twenty-four hours. Boil 
all together until the fruit is tender. Skim it out and boil 
the liquor until thickened. Pour over the fruit and set away 
in a jar. 

SPICED GRAPES. 

Seven pounds grapes, three pounds sugar, one pint vinegar, 
one tablespoon cloves, one tablespoon cinnamon. 

SWEET PICKLED PEACHES. 

One peck peaches, three pounds brown sugar, one quart 
vinegar. Dip each peach in a weak solution of soda water, 
and wipe dry to remove roughness. Stick three or four 
cloves in each peach. Heat the vinegar and sugar, then put. 
in the peaches and cook until tender. 

Mrs. E. S. Converse. 



74 "Mother Hubbard's Cupboard." 

PIKLED PEACHES. 

One peck peaches, three pounds sugar, one quart vinegar, 
cloves. 

PICKLED PLUMS. 

Four pounds plums, two pounds sugar, one pint vinegar. 

PICKLED PEARS. 

One-half bushel pears, three quarts vinegar, five pounds 
sugar, cinnamon to taste. 

SPICED BLACKBERRIES. 

To six pints fruit take two and one-half pints sugar, one 
and one-half pints vinegar, one-half ounce cinnamon 
(ground), one-half ounce cloves, one-half ounce allspice, a 
little mace broken in small pieces. Boil the sugar and 
vinegar together, with the spices, putting these last into 
muslin bags. Then put in the berries and let them scald, not 

boil. 

Mrs. M. K. Woodbury. 



In canning fruit, to a pound of fruit allow one-fourth 
to one-half pound sugar, according to taste. 



CANNED PINE APPLE. 

Tare the fruit, and be very particular to cut out the eyes. 
Weigh it and chop fine. Add to it the same weight of sugar. 
Mix thoroughly in a large crock, and let it stand twenty- 
four hours. Then put in cans, filling them full, and seal 
tight. After leaving them about two weeks it is well to 
look and see if there are any signs of working. If so pour 
into a pan and warm through, then replace in tin cans. 

Mrs. A. S. Lane. 



Pickles, Canned Fruit, &c. 75 



CANNED CHERRIES. 

One-fourth pound sugar, one pound fruit, one teacup 

vinegar to five pounds fruit. 

CANNED PINE-APPLE. 

Three-fourths pound sugar to one pound of fruit. Pick the 
pine-apple to pieces with silver fork. Scald, and can hot. 

Mrs. A. S. Mann. 

CURRANT JELLY. 

Put the fruit on and scald thoroughly ; strain, and for one 
pint juice allow one pound sugar; when juice boils, stir in 
sugar ; boil until dissolved. Pour into glasses. 

RASPBERRY JAM. 

Six pounds sugar to eight pounds fruit, one pint currant 
juice, with an additional pound of sugar. Jam all together, 
and boil down until a good, rich flavor. Then can. 

Mrs. A. S. Mann. 

ORANGE MARMALADE. 

Peel the oranges, and put peel in water;' let boil until 
tender ; then with a knife scrape off the white lining, which 
is bitter ; then cut up peel fine. Take the oranges, divide 
into sections as they separate naturally. With a pair of 
scissors cut off the stringy edge in middle of piece, the seeds 
will then come out easily. Chop or cut fine, and add to peel. 
Then to one pint of orange, add one pound of sugar, and 
boil until thick enough ; it thickens a little in cooling. 

J. M. 



j6 "Mother Hubbard's Cupboard. 



SALADS. 



CABBAGE SALAD. 

To a dish of chopped cabbage, four teaspoons of celery 
seed, or one bunch of celery. Put in a bowl, yolks of two 
eggs, one teaspoon of sugar, one teaspoon of butter, one tea- 
spoon of pepper, one teaspoon of salt, one teaspoon of made 
mustard, one-half teacup of vinegar. Set the bowl into hot 
water, stir carefully until it begins to thicken. Let it get 
cold. Pour over the cabbage. If it does not moisten it 
enough, put in a little more vinegar. Mrs. W. T. M. 

CABBAGE SALAD. 

Two cabbages, chopped fine ; sprinkle with salt ; let stand 
over nignt. One pint vinegar, one-half cup ground mustard, 
three eggs. Beat eggs thoroughly and add to boiling vinegar. 
Wet the mustard with cold water or vinegar ; add to the boil- 
ing vinegar ; pepper and salt to taste, and let all come to a 
boil. Pour over cabbage, and stir thoroughly together. 

Mrs. M. B. Birdseye. 

DRESSING FOR CABBAGE. 

One egg, one teaspoon mustard, one teaspoon salt, one tea- 
spoon sugar, one-half cup vinegar, one-half cup milk. 

SALAD DRESSING. 

Beat four eggs light, add one tablespoon mixed mustard, 
one-half teaspoon salt, five tablespoons vinegar, a little 
cayenne pepper ; mix well, then stand in a dish filled with 
boiling water; when warmed through add a tablespoon of 
butter ; cook until a little thicker than custard, stirring con- 
stantly. If desired it may be boiled until thicker, then 
thinned with milk or cream. Mrs. Gilbert. 



Salads. 77 



SALAD DRESSING. 

Yolk of one egg, salt-spoon of salt, mustard-spoon of 
mustard, one cruet of oil put in very slowly, and when well 
beaten add one tablespoon of vinegar. 

CHICKEN SALAD. 

Boil the white meat of two large chickens ; cut it coarse, 
and add the white part of celery cut coarse; a little more 
chicken than celery. 

DRESSING. 

Three yolks of eggs, well beaten; one pint of oil added 
drop by drop, and beaten; the juice of two lemons, one tea- 
spoon of dry mustard, a little cayenne pepper, a little salt. 
If not moist enough beat the whites of two eggs and add to it. 

Mrs. Geo. Gould. 

CHICKEN SALAD. 

Use the white meat of two good sized chickens, and celery 
enough to make the proportion one-third chicken and two- 
thirds celery ; boil ten eggs hard, rub the yolks perfectly 
smooth with a silver spoon, adding gradually four tablespoons 
of olive oil, one tablespoon of made mustard, two teaspoons 
of salt, one teaspoon of black pepper, half a teaspoon of 
cayenne pepper, and one tablespoon of sugar; add sweet 
cream by degrees until about the consistency of batter. 
Just before sending to table, mix the dressing with the 
chicken and celery, and moisten with sharp vinegar. The 
juice of two lemons is an improvement. 

Mrs. W. N. Sage. 

MAYONAISE DRESSING. 

Yolks of three eggs, beaten, oil added gradually until as 
stiff as cake-batter ; salt-spoon of salt, lastly the white of one 
egg, beaten stiff. This is very nice for lobster or chicken 
salad, or as a dressing for celery. Mrs. G. D. 



yS "Mother Hubbard's Cupboard." 

SALMON SALAD. 

One can fresh salmon, four bunches celery; chop as for 
chicken salad ; mix with the salmon. 

DRESSING. 

One teaspoon of mustard, two tablespoons vinegar, yolks 
of two eggs, salt to taste, and a little cayenne pepper ; mix 
thoroughly, add it to the salmon just before serving. 

Mrs. C. F. Paine. 



BE VERAG ES. 

VIENNA COFFEE. 

Equal parts Mocha and Java coffee ; allow one heaping 
tablespoon of coffee to each person, and two extra to make 
good strength ; mix one egg with the grounds, pour on the 
coffee half as much boiling water as will be needed, let the 
coffee froth, then stir down the grounds, and let it boil five 
minutes ; then let the coffee stand where it will keep hot, but 
not boil, for five or ten minutes, and add the rest of the water. 
To one pint of cream add the white of an egg, well beaten ; 
this is to be put in the cups with the sugar, and the hot 
coffee added. Mrs. A. W. Mudge. 

KAOKA COFFEE. 

Put into an ordinary tea or coffee pot the same quantity of 
K. O. K. as would be used of coffee, pour on sufficient boiling 
water to extract the strength, letting boil fifteen minutes, 
after which add enough boiling water for the requirements of 
the family, remove from the stove and let settle for a few 
moments ; milk or cream and sugar to taste. It will be found 
to improve by long simmering on the stove, but be sure to 
let it settle before using. Do not throw away any of the 
clear liquid, but heat it up again and add to the next brew- 
ing ; it is even better than the first. 



Beverages. 



79 



ELLEN'S COFFEE. 
FOR SIX PERSONS. 

Take one full cup ground coffee, one egg, a little cold 
water ; stir together, add one pint boiling water, boil up ; 
then add another pint boiling water, and set back to settle 
before serving. 

TEA. 

One teaspoon of tea is allowed for each person ; pour on a 
little boiling water and let come to a boil ; add as much hot 
water as is necessary. 

CHOCOLATE. 

Tablespoon chocolate for each person. Pour on boiling 
water and allow to thicken up ; milk enough to cool ; then 
stir in well beaten egg and sugar to taste, add milk and boil 
fifteen or twenty minutes ; flavor with vanilla. Beat whites 
of eggs and pour over them when ready to serve. 

WINE WHEY. 

One pint sweet milk, boil, and pour sherry wine until it 
curdles ; then strain and use the whey. E. H. H. 

BLACK CURRANT CORDIAL. 

Five quarts black currants, two ounces ginger root, one 
ounce cloves, two ounces stick cinnamon, two ounces allspice, 
four nutmegs, one teaspoon cayenne pepper. Bruise the cur- 
rants, the ginger root and cinnamon, add all the other spices 
except pepper. Put into a thin muslin bag ; put the pepper 
in another bag ; pour over all one-half gallon whiskey. Let 
it stand forty-eight hours, stirring occasionally ; strain this 
off, and put over the currants another half gallon of whiskey ; 
stir thoroughly, and strain into the other whiskey ; add to 
this liquor four pounds granulated sugar. If too strong, 
dilute with a little water ; then bottle. 

Grandma Reid. 



80 "Mother Hubbabd's Cupboard." 

BOULLION. 

Two pounds lean beef, chopped fine ; pour over it one 
quart cold water, put in a porcelain kettle, cover tight, and 
let it simmer four hours. Strain off the tea and let it cool, 
beat the white of one egg and add to the tea ; put in on the 
stove and stir until it comes to a boil ; let it boil until it be- 
comes perfectly clear, skimming ; then strain through a fine 
napkin ; season with salt to taste. 

Mrs. Edgar Holmes. 

RASPBERRY VINEGAR. 

Cut the berries with vinegar ; let them stand forty-eight 
hours. Strain them through a sieve ; add one pound white 
sugar to one pint of juice ; boil one-half hour, then bottle. 
If possible, use half red berries ; they give a richer flavor, 
and the black ones the color. 

Mrs. A. Lane. 

raspberry vinegar. 

Three pints red berries ; pour over them one pint cider 
vinegar and let stand twenty-four hours. Strain, and to one 
pint of juice add one pound of sugar; boil one-half hour, and 
when cold, bottle for use. 

Mrs. Hiram Doty. 



SWEETS. 



GENERAL DIRECTIONS. 

Granulated sugar is preferable. Candy should not be 
stirred while boiling. Cream tartar should not be added 
until the syrup begins to boil. Butter should be put in when 
the candy is almost done. Flavors are more delicate when 
not boiled in the candy. 



Sweets. 8i 



CREAM FOR BON-BONS. 

Three cups sugar, one and one-half cups water, one-half 
teaspoon cream tartar ; flavor with vanilla. Boil until drops 
will almost keep their shape in water ; then pour into a bowl 
set in cold water ; stir steadily with a silver or wooden spoon 
until cool enough to bear the hand ; then place on a platter 
and knead until of fine even texture. If too hard, a few 
drops of warm water may be stirred in ; if too soft, it must 
be boiled again. This is the general foundation of Cream 
Bon-Bons. It must be flavored with chocolate, by adding a 
tablespoon of melted chocolate while the syrup is hot. 

Miss Helen W. Hooker. 

CHOCOLATE CREAMS. 

Set one-half cake cooking chocolate on a plate or flat dish, 
in the oven until soft. Prepare the cream (as cream bon- 
bons) ; roll into small balls ; leave a few moments to dry, then 
roll in the melted chocolate and place on buttered paper. 
Two two-tined forks will be found most convenient for rolling 
in the chocolate. H. W. H. 

CHOCOLATE CREAMS. 

One-half cup water, one-half cake chocolate, two cups 
sugar; flavor with lemon or vanilla. Boil the sugar and 
water to a thick syrup, put aside until a little cool, then beat 
to a thick cream ; add flavoring and make it into balls. Dip 
quickly into melted chocolate, place on buttered plate, and 
put in a cool place to dry. 

Miss Nellie Siddons. 

ALMOND CREAMS. 

Boil sugar, water, etc., as directed for cream, and when 
partially stirred, add a cup of blanched almonds (chopped 
fine). Treat as plain cream, and when well moulded, cut in 
squares or bars. Almond cream is very nice flavored with 
chocolate. H. W. H. 



82 " Mother Hubbard's Cupboard." 

COCOANUT CREAM. 

Make like almond cream, substituting grated or desiccated 
cocoanut for the almonds. H. W. H. 

CREAM ALMONDS. 

Take enough of the plain cream in the hand to cover an 
almond, and roll the almond up in it. Almonds thus pre- 
pared, look and keep better, if rolled in powdered sugar. 
They are very nice made with chocolate flavored cream. 

H. W. H. 

COCOANUT DROPS. 

One pound cocoanut (grated and dried), one pound white 
sugar, two eggs (well beaten). Mix this together, make them 
up pear shape ; lay on a sheet of paper on a tin, about an 
inch apart. Bake fifteen minutes. 

COCOANUT CREAM CANDY. 

One cocoanut, one and one-half pounds granulated sugar. 
Put the sugar and the milk of the cocoanut together and heat 
slowly until the sugar is melted ; then boil for five minutes ; 
add the cocoanut (finely grated), and boil for ten minutes 
longer, stirring constantly to keep from burning. Pour on 
buttered plates, and cut in squares. Will take about two 
days to harden. Nellie Siddons. 

CREAM WALNUTS. 

Two cups sugar, two-thirds cup water. Boil without stir- 
ring, until it will spin a thread ; flavor with vanilla. Set off 
into a dish with a little cold water in ; stir briskly until white 
and creamy. Have the walnuts shelled ; make the cream into 
small round cakes with your fingers ; press half a walnut on 
either side, and drop into sifted granulated sugar. For cream 
dates, take fresh California dates, remove the stones and fill 
the centre of dates with this same cream. Drop into sugar. 

A. H. 



Salads. 83 



HICKORY NUT CANDY. 

One cup hickory nut meats, two cups sugar, one-half cup 
water. Boil sugar and water without stirring, until thick 
enough to spin a thread. Flavor ; set off into cold water ; 
stir quickly until white, then stir in the hickory nuts ; turn 
into a flat tin, and when cold cut into small squares. 

FRUIT CANDY. 

One cocoanut, one and one-half pounds granulated sugar 
(wet with milk of cocoanut). Put in sauce pan, let it heat 
slowly ; then boil rapidly five minutes ; add the cocoanut 
(grated very fine), and boil ten minutes, stirring constantly. 
Try a little on a cold plate, and if it forms a firm paste when 
cool, take from the fire. Pour part of it out on to a large tin 
lined with greased paper ; then add to the remaining cream 
one-quarter pound raisins (stoned), one-half pound blanched 
almonds, one pint pecans, one-half cup chopped walnuts. 
Pour over the other cream, and when cool cut in bars and 
squares. Mrs. Nelson Sage. 

VANILLA CREAM CANDY. 

Three cups sugar, one and one-half cups water, one-half 
teaspoon cream tartar, butter size of a walnut ; flavor with 
vanilla. Boil until it begins to thread, or until the drops are 
somewhat brittle if dropped in cold water ; pour into but- 
tered platters, and when sufficiently cool pull over a hook, or 
in the hands. It may be flavored with peppermint, lemon, 
&c. If chocolate flavoring is desired, grate it over the hot 
candy, or place some melted chocolate on it before pulling. 
A pretty variety may be made by pulling the vanilla and 
chocolate candies together a few times, thus leaving it striped. 
Pulled candy should never be moved, after pouring mto plat- 
ters, until ready for pulling. It will be sure to granulate. 

H. W. H. 



84 "Mother Hubbard's Cupboard." 

CREAM CANDY. 

One pound white sugar, three tablespoons vinegar, one 
teaspoon lemon extract, one teaspoon cream tartar. Add a 
little water to moisten the sugar, and boil until brittle. Put 
in the extract ; then turn quickly out on buttered plates. 
When cool, pull until white, and cut in squares. 

Miss N. Siddons. 

• BUTTER SCOTCH. 

Two cups sugar, two tablespoons water, piece of butter the 
size of an Qgg. Boil without stirring, until it hardens on a. 
spoon. Pour out on buttered plates to cool. 

Hattie. 

CHOCOLATE CARAMELS. 

Three cups brown sugar, one cup milk, one-half cake 
chocolate, one piece butter (size of an Qgg). Boil until thick; 
pour in a buttered pan, and when cool cut in squares. 

Nellie Siddons. 

CHOCOLATE CARAMELS. 

Two cups molasses, one cup brown sugar, one cup cream 
or milk, one-half pound Baker's chocolate, piece of butter 
size of an egg. Beat all together ; boil until it thickens in 
water ; turn into large, flat tins, well buttered. When nearly 
cold, cut into small squares. 

MOLASSES CANDY. 

Three cups yellow coffee sugar, one-half cup molasses, one 
cup water, one-half teaspoon cream tartar, butter the size of 
a walnut. Follow the directions for vanilla cream candy. 

H. W. H. 



Miscellaneous. - 85 



MISCELLANEOUS. 



BREAD AND CAKE. 

Two cups of dough, two cups of brown sugar, one cup of 
butter, two eggs, two-thirds cup sour milk ; mix one teaspoon- 
ful soda, one teaspoonful cinnamon, one teaspoonful cloves 
and allspice, one cup flour, one cup raisins. 

Miss Ella Wilson. 

GINGER COOKIES. 

One cup sugar, two cups molasses, one cup butter, three 
teaspoonfuls soda in one cup boiling water, two teaspoonfuls 
ginger. Miss Ella Wilson. 

SPONGE CAKE. 

Two cups flour, three cups fine sugar, ten eggs. Beat to 
a stiff froth. Grate rind and juice of one lemon. Bake in a 
quick oven. Miss Marcia Erdle. 

WHITE WINGS CAKE. 

Three cups sugar, one cup butter, one cup milk, three and 
one-half cups flour, whites of ten eggs ; one teaspoonful 
cream tartar, one-half teaspoonful soda, essence of almond. 
Excellent for either layer or loaf cake. 

Miss Ella Wilson. 

RUSSIAN CREAM. 

Two-thirds box of Gelatine soaked in a cup of water one- 
half hour ; three pints of milk, one and one-half cups of sugar, 
six eggs. Scald the milk, add Gelatine and yolks of eggs, 
stir all together and boil — when boiled take off the stove. 
Beat whites of eggs stiff and stir into custard. Flavor with 
vanilla, serve with whipped cream or custard. 



86 "Mother Hubbard's Cupboard." 

ORANGE CAKE. 

Two cups of sugar, two cups of flour, one-half cup of water, 
two teaspoonfuls baking powder, a little salt, yolks of five 
eggs, whites of three eggs, grated rind and juice of one orange 
and one lemon. Beat yolks and whites separately, and stir 
sugar and whites of eggs together, add yolks, then water and 
orange, then flour and baking powder. 

FROSTING. 

Whites of two eggs with grated rind and juice of one 
orange, stiffen with sugar. Miss Ella Wilson. 

COPPLE PUDDING. 

One pint of flour, one cup of sugar, one cup of milk, two 
teaspoonfuls of baking powder. Bake in layers, spread rasp- 
berry jam and soft frosting between layers and over top. 
Serve with wine sauce. Miss Ellen Doyle. 

CREAM SPONGE CAKE. 

Break two eggs in a cup, fill the cup with sweet cream. 
One cup of white sugar, one and one-half cups of flour, one 
teaspoonful of baking powder, flavor to taste. 

Miss Ella Wilson. 

ORNAMENTAL FROSTING. 

Whites of two eggs, one-half teaspoonful tartaric acid, make 
stiff with powdered sugar. Make a cornucopia of paper, let 
frosting run through small end in any design desired. 

Miss Ella Wilson. 

GRAHAM BREAD. 

One pint sour milk, one pint graham flour, one cup white 
flour, one-half cup molasses, one teaspoonful soda. Steam 
one hour, and brown in oven. 

Miss Ella Wilson. 



Miscellaneous. 87 



ORANGE BASKETS. 

Make a basket by taking inside out of orange and fill with 
any kind of icing you prefer. Makes one nice course. 

BRANDY PEACHES, 

Four pounds of fruit, four pounds of sugar, one pint of 
white brandy. Make syrup of sugar with enough water to 
dissolve sugar, put fruit in and let boil five minutes. Remove 
fruit and boil syrup fifteen minutes, then add brandy. Put 
fruit in cans and fill with syrup. Miss Ella Wilson. 

FRENCH PICKLE. 

One peck green tomatoes, eight large onions sliced, 
sprinkle one cup of salt through them. Let stand over night. 
Drain in the morning and boil in one quart of water, and 
four quarts of vinegar until tender. 

After boiling strain again through cloander, then take one 
gallon vinegar, two pounds brown sugar, one pound white 
mustard seed, two tablespoons grated allspice, two of cloves, 
two of cinnamon, two of ginger, two of mustard, one-half of 
cayenne pepper. Put all together and boil one hour. 

Miss Ella Wilson. 

MAYONNAISE DRESSING. 

Yolks of three eggs, one tablespoonful of mustard, one 
tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, 
one teaspoonful salt, small half-cup vinegar, one pint of oil. 
Beat yolks and dry ingredients until light. Add a few drops 
of oil at a time until thick, then add more rapidly. Then add 
vinegar, when done should be very thick. Place on ice for a 
few hours. Just before serving add one cup of cream. 

Miss Ella Wilson. 

A nice way to dispose of pieces of roast turkey, pork, veal, 
etc., is to cut fine, mix with celery, and use Mayonnaise 
dressing. 



